Vacuum dried on a continuous band, this non-diastatic barley malt syrup is made into a solid brittle cake which is granulated through a mill to produce a free flowing powder of barley malt extract.
More flavor but less hygroscopic than spray dried extract
Maltose (sweetness) promotes yeast activity, improves texture and aroma of fermented doughs
More convenient and more concentrated than malt syrups
Adds bloom and color to the crust
Non-GMO by Bio-Checked™
Lesaffre provides commercial bakers the broadest range of superior yeast and ingredients and backs it with our world-class team of experienced technical staff. Contact the Baking Center with questions: (414) 615-4115
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