Highly Aromatic Baking Malt – Natural Structure and Color Without Additives

Good baking malt is the classic artisan's tool for breads with a stable crumb and an appealing color. Our highly aromatic barley baking malt, stemming from 120 years of tradition, works without artificial additives and requires only minimal amounts.

✓ Pure barley baking malt – naturally without additives

✓ Highly aromatic – full flavor development in the dough

✓ Mild enzymatic activity – optimal structure and fermentation

✓ 2% per kilo of flour is sufficient – efficient dosage

✓ Significantly improves color and crumb structure

Tip: For 1000g of flour, you only need 20g of baking malt. Mix it into the dry ingredients before adding your water – this ensures even distribution. The enzymes support your fermentation, especially with longer resting periods and sourdoughs.

Allergens: contains on average 5.0 mg / 100 g gluten