Malted Wheat Flour
Crumb obtained from the milling of malted soft wheat. To be dosed according to the type of flour used and the product to be made.
Usage advice
Malted wheat flour is the result of sprouted malted wheat. It is a yeast enhancer, to be added to achieve a better final result, especially in long maturation preparations.
The addition of malted wheat flour to the dough will give: a more active fermentation of the dough, a more developed product alveolation, making it lighter and more digestible, a more golden crust color and more intense taste and aroma.
Dosage depends on the flours used and the type of product to be made (1% compared to the weight of the flour for bread and pizza preparation; max 2% for breadsticks and focaccia).
Whole malted wheat flour with high diastatic power (Pollack Units >15000)
Product not suitable for people with allergy or sensitivity to the following ingredients: cereals containing gluten (wheat). May contain traces of soy.
Nutritional declaration - average values per 100g of product: ENERGY 1507kJ, 356kcal; FAT 1.5g of which saturates 0.3g, mono-unsaturates 0.2g, polyunsaturates 1g; CARBOHYDRATES 71g, of which SUGARS 9.3g; PROTEINS 11g; SALT 0g; FOOD FIBER 8.3g
Package
500g | paper bag.
Batch number and expiry date
These are indicated on the package.
Store in a dry and ventilated place. Once opened, the bag must be kept tightly closed in a dedicated space, away from other products that could cause its deterioration, contamination, or alteration of its characteristics. The flour should not be stored in the refrigerator nor stored in nylon bags and frozen.
We recommend not using airtight jars for storing flour.
