Other cereals

Malt flour

This flour was born from the germination of the soft grain and its consecutive milling, and it is a malted flour with a high diastatic power. If added to the dough’s flour (0,5…1,5%), it facilitates the leavening’s process. It is suggested the higher dosage in small and poorly hydrated pieces of dough, while lower dosage for big and highly hydrated doughs.

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