Barley Malt-Malt syrup - Bread Process 350g

Malt for bread process and get better in fermentation

Diastasic malt is produced and packaged in Italy. Obtained from selected cereals treated at low temperature to maintain active enzymes. It is a 100% natural product.

Low dosage (0.5%-3.5%) with excellent volume and color development.

diastasic malt extract reduces sourdough times and improves flour performance. In addition, barley malt increases the storage times of baked goods.

whole grain barley. Sprouting creates enzymes that convert starch, the complex carbohydrates, to sugars. Evaporation concentrates it to rich syrup. To replace sugar, use 1/4 cup less liquid for each cup of barley malt syrup used. Use one for one to replace honey and molasses in recipes

• ARLEY MALT SYRUP
• MACROBIOTIC
• VEGAN, KOSHER
• Refrigerate after opening

made in Italy