Baker's Malt - DARK
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Baker's Malt is the “secret ingredient” savvy bread bakers use to promote a strong rise, great texture, and lovely brown crust.
This chocolate barley malt will provide some help with the rise in your dough, supporting the yeast through fermentation, with more focus on development of a richer flavour in your loaf with notes of coffee and cocoa. Particularly suited to darker seeded breads, rye breads and chocolate sourdough.
Malted grain acts as an additional food for the yeast plus it is a dough conditioner for better bread texture. It has a “sweetening” effect in bread as the malting process unlocks the sugar maltose in the grain through enzyme activity. You don't really taste the sweetening effect as you only use a few grams per KG of dough.