Enzyme active malt in powder form
Enzyme active malt for rye and wheat types of bread. In baked good from wheat flour with low amylase activity (high falling number), the malt normalizes the enzyme activity and improves the crumb structure of the bread. The finished wheat products have a good volume and intense coloring of the crust. The malt is suitable for usage in special kinds of rye and rye-wheat products with specific technology.
Packaging: 25 kg paper bag