Cereal meal
enzymin-active / dark
Organic baking malt enzyme inactive dark
Inactive malt is used more for the aroma, but it can also be used to color baked goods.
We have inactive barley malt, and now new enzyme inactive spelt malt.
Enzyme-inactive malt is not diastatic and is used for doughs with a high proportion of whole grains and rye.
The malt flour is therefore suitable for bread and dark rolls.
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