diastatic wheat malt

flour product

Diastatic wheat malt is used as an ingredient in the bakery industry. Finest malt-flour with enzymatic activity.

Dosage of the product: 1-2% of flour quantity.

How to use: For the best result, pour 92-95 °C water on diastatic wheat malt. Before pouring, wheat malt should be mixed with flour or the malt can be added directly to the dough.

Shelf-life: 12 months

Storage: T=max 30 °C. Rel. humidity max 75%.

product description

Color

white/beige

Appearanceflour
Aroma and Tastesweet, slightly sour
Ingredientswheat 95%, water 5%
chemical-physical standards
Moisture (%)4,0 - 7,0
Extractivity (%)80 - 87
Ph (10%)5,8 - 6,3
 Saccharifi cation (min)5,0 - 15,0
package
Packaging
paper bags 25kg
Pallet Description
Wooden pallet
Pallet
FIN/EUR
Qty/pallet
1000/750kg

Interested in the product?

Rando Vares
Sales manager