26046 San Daniele Po, CR (Italy)
+39 0372 65544
To meet the increasing market request, we have introduced the malted grain flours in our range.
We have available selected malted wheat flour and malted barley flour, with high enzymatic activity obtained from wheat/barley grains calibrated, washed, germinated, then dried and ground in full.
During germination increases the number of amylase enzymes that will improve the fermentation of baked products to which is added the malted flour (dosage normally used 1-1.5%).
The malted flours are used for the correction of flour for bread-making, and as well as improving the fermentation they make the doughs good workable and extensible.