Organic barley malt flour active

Malt flour active is a natural enzymatic bread improver.

Malt flour active is rich in enzymes. Mainly amylases (starch-degrading enzymes) but also proteases (protein-degrading enzymes). Amylase breaks down the starch into malt sugars (maltose) which serve as food for the yeast or wild yeasts (in sourdough). The malt sugars that remain during baking make a connection with the proteins and give the crumb color and taste. Malt flour increases the volume of the bread and ensures a beautiful coloring of the crumb and crust. This malt product counteracts the aging process of bread and thus extends the shelf life of the bread.

Active malt flour is also called diax or diastatic malt flour. Diastatic enzymes convert starch into sugars. Malt flour active is mainly used for wheat bread and with a short processing time.

Dosage: 5-20g per 1kg flour. 0,5-2% (flour weight basis).

Malt flour active is available in 150g, 600g and 8kg

The different effect of our malt products
Properties	Malt flour enzyme active	Malt flour lightly roasted	Malt flour dark roasted	Malt extract
Volume of baked goods	XX
Freshkeeping	XX
Crust colouring / Crust crispness	X	XX	XXX	XXX
Aroma and taste	X	XX	XX	XX
Crumb colouring		X	XXX	XXX