Barley malt extract in the pizza
Barley is a noble cereal for its natural virtues.
For years it was used as flour or malt extract in many food manufacturing.
It is recognized for its nutritional qualities, toning and its own malt enzymatic properties.
We offer a developed range to fully satisfy your pizza achievements:
Malt flour: MALTORIS
Obtained by grinding barley grain already sprouted, freed from its stalk and its radicle.
MALTORIS is quite original because the grinding method that is in use allows to work the peripherical layer, which increases the diastasic power of the flour.
The Malt extract powder: CRISTOMALT
Pure dry extract of malt barley, high diastatic power strictly controlled.
A mixture of both: MALTONE
70% of malt flour + 30% of malt extract powder.
- Increases elasticity of the dough, improves texture
- Actives fermentation
- Provides a better colour
- Aromatic enhancer
- Slows down the staling