Pure wheat-maltflour | Baking agent, enzyme-active

from 4.90 €

incl. VAT, plus delivery
Delivery time: 1-3 day(s)


  • Pure wheat-maltflour, NON-GMO
  • As baking agent
  • Enzyme-active
  • Country of origin: Austria

Our wheat-maltflour (made of matted Austrian quality wheat) is used in bakery or mill to improve and treat drove weak flours. The high content of fermentable sugars and amylases promotes gas production capacity in doughs and browning of the baked goods. With our enzyme-active wheat-maltflour you can make tasty wheat and small pastries. By adding wheat-maltflour to improve the paragon, fermentation volume, browning and crispness and particularly the taste of your baked goods.

Fields of application:

  • Baking agents for biscuits
  • Wheat and toast

Mode of operation:

  • Influence on the dough
  • Increase the engine performance of the yeast
  • Improvement of pastries easing
  • Increase the baking volume
  • Reinforcing the crust browning, the crispness and flavor of the pastries

Ingredients: wheat-maltflour

Recommended dosage: 20 g / kg end product (dough, ...)

Average nutritional information per 100 g powder: Energy value 1599 kJ / 377 kcal, Fat 2,1 g, - of which fatty acids 0,4 g, Carbohydrates 78,1 g, - of which sugars 12,0 g, Protein 11,4 g, Salt < 0,01, g Vitamins 0,0 g