Made from germinated, kilned and roasted barley malt it has been used as a natural ingredient to enhance flavour and colour in food and bakery products.

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.

Keeping in mind, BAFPL has a wide range of Roasted Malt Flour colors to meet the requirement of the client