Description
Malt flour is obtained by milling sprouted barley or wheat grains.
Malt or malt flour is the result of the transformation of wheat or barley grain to produce enzymatic activities during controlled germination.
Malt flour is a type of flour made from malted barley. It is rich in enzymes and nutrients, making it an excellent choice for baking. It helps yeast to activate more quickly.
It is an improver for leavened doughs, which also gives a beautiful colour to bread crusts. Malt flour promotes fermentation thanks to an extra supply of starch and ferments called ‘amylases’, which have the ability to convert the starch in flours into maltose (maltose is a sugar that supplies energy to yeast cells).
Bakery malt gives breads and rolls a delicious aroma, a crisp crust, a soft, fluffy interior and accelerated fermentation. Bakery malt is a natural product obtained from toasted and ground barley and wheat processed in the same way.
Malt flour is rich in nutrients. It is a good source of vitamins and minerals, particularly iron, magnesium and zinc. It contains less gluten than ordinary flour. This makes it a good choice for people sensitive to gluten.
Malt powder and malt flour are two distinct products. Malt powder is obtained from ground malted barley, while malt flour comes from malted wheat.
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