© Weyermann® Spezialmalze | Weyermann® Specialty Malts, Bamberg-GermanyA pale, well-modified, gently dried barley malt; well suited to enhance amylase enzyme activity.
Sensory properties: malty-sweet
Enzymatic activity: very high > 300 WK
Use: baking agents and other foods
Result:
- Promotes enzyme health and yeast nutrition
- Contributes to optimum dough textures
Recommended quantities: food industry as required
Color: Light Brown
EBC: 2,5 – 4,0
Lovibond: 1.4 – 2.0
Weyermann® Malt Aroma Wheel® | Weyermann® Diastatic Barley Malt Whole Kernel
© Weyermann® Malt
