MALTSNatural Color, Intense Taste and Aroma for More Appealing Products
Our malt range is ideal for creating highly-digestible golden, tasty bakery products.
Malts are indispensable ingredients for doughs with starters and flours with low amylase activity
Adding malt ingredients to the dough leads to more active dough fermentation and big air pockets in the crumb for lighter, more digestible bread.
Breads and cakes take on a more intense golden color, due to the caramelization of the large amount of sugars that are left after fermentation.
The Maillard Reaction binds the remaining sugars to amino acids, producing fragrant aromas and intense taste.