In bread making, malt has various functions: it brings sugars and enzymes, allowing a greater development of the volume of the bread and the formation of a regular honeycomb; gives a more intense color to the rind; gives the bread a better smell and taste.

Malt is also widely used in biscuits and rusks as it preserves the fragrance and freshness for longer, makes it more friable, improves the taste and nutritional value of the products.

Go to the MALT LINE