It is a malted soft wheat flour with high diastatic power. It is used as a natural technological adjuvant for leavened bakery products. Field of use: In artisan bread making, the use of malt varies from 0.5% to 2% based on the flours used and the type of processing (approximately 0.5 – 1% for bread, 1 – 2% for breadsticks and focaccia). Dosage in flour for the milling industry: from 0.1% to 0.2%.
