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Malt Flour

Malt Flour with a high protein concentration is often utilised in the food business, whereas malted barley flour with a low protein level is often used to create a distinctive kind of beer. To aid yeast fermentation, malted barley flour is added to hard wheat flours. Malted barley flour offers particular enzyme activity throughout the dough forming process which helps in converting the starches in wheat flour into simple sugars. These processed sugars are critical because they offer a food source for the yeast to sustain optimal fermentation activity and help in the browning of the crust.

Technical Specification 

Specifications of standard Malt Flour:

  • Humidity: <9%
  • Diastatic powder: Minimum 250 WK
  • Enzymatic activity: Minimum 50 U.D

Specifications of Diast Malt Flour:

  • Humidity: <9%
  • Diastatic powder: Minimum 450 WK
  • Enzymatic activity: Minimum 70 U.D

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