Malted products

Dark, roasted, aromatic flour. Has no enzymatic activity. Recommended for providing a full-bodied taste and a very dark color: black bread, rye bread, etc.
Flour obtained by needle milling.

• PACKAGING: 5 kg and 25 kg bags

A highly aromatic brown flour with a typical flavor. Roasted flour obtained by needle milling.

• PACKAGING: 25 kg bag

Aromatic, creamy-white flour with a typical flavor. Adds flavor and very little color to dough. Recommended for special breads or to give a pronounced rye taste.
Flour made from malted rye flakes ground on cylinders.

• PACKAGING: 25 kg bag

Dark malt with no enzymatic activity. Aromatic, cream-colored flour with a typical flavor. Flour obtained by needle milling.

• PACKAGING: 5 kg and 25 kg bags - Organic: 25 kg bag

Malted rye provides many different aromatic tones with a more or less intense brown color.

• PACKAGING: 5 kg and 25 kg bags

Malted whole-wheat flour, very low in enzymes. Recommended whenever brown color and distinctive aroma are desired: rye bread, rusks and Swedish breads.

• PACKAGING: 5 kg and 25 kg bags

Incorporate directly into the mixer.

• DOSAGE: 15 to 25
• PACKAGING: 5 kg, 15 kg and 25 kg bags

For incorporation directly into the mixer: adds flavour, color and original texture.
Particularly suitable for rye or multi-grain breads.

• DOSAGE: 15 to 25
• PACKAGING: 5 kg, 15 kg and 25 kg bags

Brown grains with a pronounced malty taste.

• DOSAGE: 50 to 200 g/kg flour
• PACKAGING: 5 kg and 25 kg bags

Maltose syrup, alternative to DE40 glucose syrup or invert sugar. Adds color and cereal notes.

• DOSAGE: 3 to 5% by weight
• PACKAGING: 25 kg bucket

Adds flavor and color to bread products. Improves the crispness of dry cookies. Goes well with chocolate, coffee and caramel flavors. Acts as an anti-crystallizer in ice cream.

• DOSAGE: 3 to 5% by weight
• PACKAGING: 25 kg bag