Malt Flours… Stone Ground… Authentically.
Malt Wheat Flour and Malt Barley Flour are starting to gain an increase of interest from the baking world and manufactures who are always looking for something new, innovative and to make their product stand out from the rest.
Barley or Wheat malt is created via the same method used to create malt for beer and alcohol. The grain is soaked and left to germinate with turns the starches to sugars inside the grain. Then the malt is dried or roasted to stop the germination and you are left with a product full of sugars and a sweet taste to go along with the typical malt grain scent.
Malt Barley or Wheat can then be authentically stone ground, as we do at Mirfak Pty Ltd, to create a powerful, robust product that is used to add or enhance flavours in many baked goods and breads. Its a natural way of adding sugars to a product and creating a unique taste that leaves you wanting more. Malt Flour is not used straight or in high percentage, only small amounts replacing the existing flour in the recipe creates the best results. It acts as a kind of dough conditioner, as it assists the yeast to create larger and softer finished products.
For more information on our Malt Flour products please contact us via info@mirfak.com.au or on (03) 5762 5077.
