Malt flour

Malt flour is a malted wheat flour with hight diastatic power (min 14000 Pollack Unit): it contains an important quantity of diastatic enzymes, able to increase a more homogeneous leavening of the product and to obtain better results of taste, aroma and crumbly crust, thanks to the enhancement of sugars that quickly stimulate the action of yeast, within a reinforced gluten texture.

DOSAGE: as Adjuvant: 1 ÷ 5 g per 1kg flour.; as Ingredient: 40 ÷ 60g per 1 kg of flour



10Kg, 1Kg, 500g, 5Kg


14,50 (+/-1)%

VALORI NUTRIZIONALI (riferiti a 100 g di farina) / NUTRITION FACTS (average values for 100g as sold)
Energia / Energy 1507 KJ/ 356 Kcal
Grassi / Fat 1,5 g
       Di cui saturi / of which saturated 0,3 g
Carboidrati / Carbohydrates 71,0 g
        Di cui zuccheri / of which sugars 9,3 g
Fibre / Fibers 8,3 g
Proteine / Proteins 11,0 g
Sale / Salt 0,0 g
%GDA* Assunzione giornaliera di riferimento (8400 kJ / 2000 Kcal)
Guideline Daily Amounts (8400 kJ / 2000 Kcal)