Baking Malt – Dark Color and Natural Sweetness for Your Bread

With caramelized wheat malt, you can quickly give your bread an appetizing dark crust and improve its taste and shelf life – without complex, long fermentation.

✓ Caramelized wheat malt – enzyme-inactive and ready to use immediately

✓ Deep color development – your bread gets an appealing dark crust

✓ Natural malt aroma – subtle sweetness and complexity in the crumb

✓ Better freshness – the bread stays moist longer

✓ Dosing – from 1–3% depending on desired intensity

Tip: For rye-wheat breads or whole grain breads, incorporate 2–3% baking malt. This gives you the color depth in a short fermentation time that long fermentation would otherwise bring. Simply mix it into the flour – it dissolves during hydration.

Allergens: Baking malt contains gluten-containing grains