date:Jul 28, 2015
ic malt flour options that naturally condition the dough while adding color and flavor, yet have lower enzyme levels, so usage rates can increase up to 3% or higher. At this amount, they still will condition the dough and also flavor and color the finished bread. These malt flours have been dried at slightly higher temperatures for longer periods of time during the malting process.
Malting raw rye tames the intense spicy rye flavor characteristic of the raw grain, and the resulting malt flavor