Malt flour is a 100% natural product made from selected barley. This product is specially conditioned without using any additives, preservatives, colorants or any other ingredient. Due to its high level of natural enzymes like alpha and beta amylase this product is highly regarded in several industries.

Properties

• Improves fermentation.
• Extensibility and gas retention; increases volume.
• Enhances yeast performance.
• Enhances browning.
• Enhances structure and softens texture.
• Improves crust color.
• Improves machinability.
• Retains freshness.
• Rapid moisture absorption.
• Extends shelf life.
  

Features

• Appearance: White to light yellow powder.
• Aroma : Pleasant.
• Flavor : Pleasant with characteristic malt flavor.
  

Specifications Standard Malt Flour

• Humidity : < 9%
• Diastatic Powder  : Mínimum 250 WK.
• Enzymatic Activity : Mínimum 50 U.D.

Specifications DiastMalt Flour

• Humidity : < 9%
• Diastatic Powder : Mínimum 450 WK.
• Enzymatic Activity: Mínimum 70 U.D.

Packaging

Multiply paper bag, with a polyethylene interior bag, 20kgs. net approx, and Big Bags.

Properties

 

• Naturally nutritious.
• Rich in carbohydrates and proteins.
• Rich in fiber.
• Adds a slightly nutty flavor to the final product.
  

 

Features

• Appearance:It has the appearance of fine dry powder, slightly grayish white.
• Aroma : Its scent is fresh and pleasant.
• Flavor : Its flavor is distinctive to the raw material that is produced.
  

 

 

Specifications

 

• Humidity              : < 13%
• Diastatic Powder  : none
  
• Enzymatic Activity : none
  

 

 

Packaging

 

• Multiply paper bag, with a polyethylene interior bag, 20kgs. net approx, and Big Bags.