Malted wheat
Light Malted Wheat Flour
Product overview
A light-coloured malted wheat flour with retained diastatic activity (alpha amylase) to help convert starch to sugar during fermentation. Supports yeast activity and crust colour in bread baking. Colour <8 EBC, enzyme activity 80–140°.
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Ingredients
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Nutritional / Allergy Information
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Sizes
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Storage
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