© Weyermann® Spezialmalze | Weyermann® Specialty Malts, Bamberg-GermanyA light brown barley malt containing about 1% – 2% lactic acid;
pH-value 3.35 – 3.7
Sensory properties: fruity-sour
Enzymatic activity: high
Use: baking agents and other foods
Result:
- adds sourness and enhances taste
- reduces pH-value
Recommended quantities: food industry as required
Color: Light brown
EBC: 1.5 – 5.0
Lovibond: 0.9 – 2.3
Weyermann® Malt Aroma Wheel® | Weyermann® Acidulated Malt Whole Kernel
© Weyermann® Malt
