Baker's Barley Malt Flour
It adds the subtle, sweet taste of malt and a robust color to your breads, rolls, and pastries. It is especially helpful in whole grain and rye breads. Malt flour improves yeast action by converting some of the starch to sugar to enhance yeast growth.
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Use Baker's Barley Malt Flour (12 ounces) for lighter, fuller bread loaves. We use this malted barley flour in our own bread. In commercial operations, this is known as 60 Degree Lintner Dry Malt. (It is very different than malted wheat flour.) This barley malt flour improves yeast growth and with better yeast growth, your loves will be lighter and fuller. Use one to two teaspoons per loaf. Ingredients: Malted barley flour, dextrose, and wheat flour. This product is packaged with equipment used to produce baking mixes and may contain traces of soy, eggs, dairy, tree nuts or peanuts.
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