Baking Malt, Smoked Malt, Wood-Fired Malt – Deep Roasting for a Dark Aroma

Smoked malt adds a subtle smoky note and delicate honey-vanilla aromas to your dark bread or lye pretzel. The smoked barley baking malt gives depth to the crumb without being overpowering – ideal if you want to give the dough natural layering and complex flavor.

✓ Smoked – natural smoky note instead of artificial flavoring

✓ Light honey and vanilla notes – subtle and balanced

✓ Barley baking malt – proven standard for mixed breads and specialty breads

✓ Natural coloring – deeper crust browning without additional colorants

✓ Dosage – small amounts already have a significant effect

Tip: Use 10–20 g of smoked malt per 500 g of flour depending on the desired intensity. Too much makes the taste too dominant – it's better to use it sparingly and adjust.

Allergens: Baking malt contains gluten-containing cereals