© Weyermann® Spezialmalze | Weyermann® Specialty Malts, Bamberg-GermanyA pale, well-modified malt from quality wheat. Supports amylase enzyme activity.
Sensory properties: malty-sweet
Enzymatic activity: very high > 250 WK
Use: baking agents and other foods
Result:
- promotes enzyme health and yeast nutrition
- contributes to optimum dough textures
Recommended quantities: food industry as requested
Farbe: Light Brown
EBC: 3,0 – 5,0
Lovibond: 1.6 – 2.3
Weyermann® Malt Aroma Wheel® | Weyermann® Diastatic Wheat Malt Whole Kernel
© Weyermann® Malt
