Enzymatic Malt Flour 400g

5,00 VAT incl.

Enzymatic malt flour can be added in small doses (2 to 4%) to other flours, in all preparations involving a fermentation process. The percentage varies according to the characteristics of the basic flours used in the dough: flours requiring long fermentation periods or with low diastatic activity require a higher dose of enzymatic flour.

Enzymatic malt flour is absolutely recommended when preparing products with wholemeal flour or stone-ground flour, especially spelt and barley flour.

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Hilary and Francesco went crazy and after the great success they had with their craft beers, they surprised us with coffee and barley flour. The barley is grown by the farm that runs Birrificio de'Neri. The packages are 400g.

Additional information

Dimensions 20 × 15 × 10 cm


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