Roasted Barley Malt Flour-(Maltox 1250)

Roasted Barley Malt (RBM) flour is an extremely dark non-diastatic roasted barley malt flour. It has a tremendously deep, rich and warm flavour to match its dark, red-brown colour. It is typically used in rye bread to give a richer colour and to brown or wholemeal breads or bagels to give a more rounded flavour and warmer colour. Typical usage is 5-10g (0.5-1%) per 1kg flour.

Advantages of ROASTED BARLEY MALT FLOUR

Serves as sweet flavouring for substances ranging from milkshakes to pancakes.
Impart wonderful flavour and lovely appearance to baked goods.
Some non-diastatic malts are blended with maltodextrin, to be used as a sugar substitute.
Prevents stalling.