Baking Malt, Rye Malt, Colouring Malt – natural colour and malty flavour

With rye malt, you give your bread true colour and flavour without synthetic additives. The pure malt provides the dark, appetising colouration and the characteristic malty tone that rye and mixed breads need.

✓ Pure rye malt – without additives or foreign substances

✓ Natural crumb browning – creates aromatic colour tones without chemical agents

✓ Malty bread flavour – adds depth and character

✓ Suitable for rye, mixed breads and speciality breads

✓ Dosage: 1–3% of the flour quantity is sufficient for a visible effect

Tip: For rye breads, add 10–20 g of rye malt per 1 kg of flour. Briefly mix the malt with lukewarm water beforehand, so it distributes evenly in the crumb and develops its colouring power optimally.

Allergens: Colouring malt contains gluten-containing cereals