Organic Barley Baked Malt - high-Quality Baking Malt (Light) - Enzyme-Active and Free additives - First-Class Malt Flour for Crispy Bread and Rolls - Content: 1kg Organic Barley Malt

This malted barley is of good quality and comes in a resealable packet, so there is no need to transfer it to a container. It smells good and has a good taste. However, I have only used it the once, so far and may have overdone it a little as my bread was slightly sticky. One of the causes of the stickiness is that the bread may have been slightly umdercooked so the next bread I bake will be at a slightly lower temperature and for a longer period. A little practice and messing with the ratio of malted barley to heavy flour and It's likely that I will order more. If you do purchase this, I would recommend that you use the least recommended amount of 5gms barley to 1 kg flour and increase until you reach your preferred taste and texture, unlike myself that started with the most barley to flour ratio and will work down. Also, if you are a Horlics fan, you will like this malted barley as the smell is so close to that of Horlics.

Label says just malt - nothing added.I am getting very good results with my bread baking adding about 0.5% - 1% of the weight of flour used.Diastatic malt enzymes work on the flour to assist the yeast.The small amount of maltose adds good colour ti the crust.

Super product. I have already baked some bread with this and it turned out so much nicer. Just as I wanted it. Can only recommend this seller. The flour was well packed and in a resealable plastic bag so I did not need to decant it into another container. Well done and I will buy again.

Very good malt flour but pricey.Equally good quality is available for half the price if you search out diastatic flour.When mixed with polenta, fermented and distilled, produces a perfectly acceptable whisky.

Used in 2 loaves baked in a Dutch oven 1tspnOnly gives you a distinct flavour and a great crumb.will probably be out of date before I can use it all.it came as a 1kg bag.but I don't go much on dates .but I do recommend this productI am looking for other things to do with it.

It is a great product. Smells like a Ovaltine ,but I have to say be careful .Do not put too much to dough .otherwise you will be have a sweet cake not a bread. I just baked a bread.THe crust is really nice but if you use 20 gr, to 660 gr bread flour dought it will be really sticky. I just wanted to have a nice darker bread crust. so try to use a smaller amount .

Baked a very tasty bread using this. Highly recommended.

Fantastic product, I get great result using it for my sourdough bread. It comes from Germany and it the best quality. Germans know how to make great bread!

Die Verpackung von 1 kg ermöglicht eine langfristige Nutzung, und die Wiederverschließbarkeit bewahrt die Frische des Malzes. Die enzymaktive Eigenschaft trägt dazu bei, dass der Teig optimal aufgeht und eine herrlich luftige Konsistenz erhält.Besonders schätze ich, dass dieses Bio Gerstenbackmalz frei von Zusätzen ist. Das bedeutet, dass meine selbstgemachten Brote und Gebäcke nicht nur köstlich schmecken, sondern auch frei von unnötigen chemischen Bestandteilen sind.Es eignet sich perfekt für verschiedene Backrezepte und lässt meiner Kreativität in der Küche freien Lauf.

Top produit pour ajouter dans le pain ou les pizzas rajoute un petit goût et du croustillant.

Malta de calidad, otorgándole aroma y una buena corteza al pan.

Great backmaltz! My German husband approves of this in out Brötchen. This is impossible to find in store in the states, and this is a great price for the amount!

Ho la passione per la panificazione e per tal motivo ho comprato questa farina, in realtà è davevro utile solo in caso di farine scadenti o vecchie, ma la uso sempre, esso fornisce sia gli zuccheri sia gli enzimi sono indispensabili per una buona panificazione: gli zuccheri hanno lo scopo di fornire cibo ai lieviti, indispensabili per il suo metabolismo e quindi utili ad ottenere un buona lievitazione, ed inoltre conferiscono al pane gusto, profumo e un colore dorato (reazione di Maillard); gli enzimi, con il loro potere cosiddetto “diastasico”, migliorano la maglia glutinica e conferiscono al pane una migliore alveolatura, maggiore volume, friabilità e digeribilità. Sono necessari specialmente quando si utilizzano farine molto deboli, caratterizzati da un basso potere diastasico.