It is a malted soft wheat flour with high diastatic power. It is used as a natural technological adjuvant for leavened bakery products. Field of use: In artisan bread making, the use of malt varies from 0.5% to 2% based on the flours used and the type of processing (approximately 0.5 – 1% for bread, 1 – 2% for breadsticks and focaccia). Dosage in flour for the milling industry: from 0.1% to 0.2%.

Product available in this sizes:
55 LBS

Our flours

Molino Bigolin Giovanni snc - Via Stazione, 55 - 36028 Rossano Veneto (VI) - Tel e Fax: 0424 540016 - email: Reg. Impr. - Cod. Fisc. e Part. IVA 00107930240 - R.E.A. 117274

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