Malto (Malt Flour)
Molini Pizzuti
Malt flour from malted wheat with high diastatic power (min 14000 Pollack units). Contains significant amounts of diastatic enzymes that support more uniform dough rising and improve taste, aroma, and crust crispness. Use 0.5-1% of flour weight.
Optimal fermentation: 2-7 hoursat 22°C
EstimatedFermentation window estimated from flour strength and bake type.
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Molini Pizzuti Malto (Malt Flour). Malt flour from malted wheat with high diastatic power (min 14000 Pollack units). Contains significant amounts of diastatic enzymes that support more uniform dough rising and improve taste, aroma, and crust crispness. Use 0.5-1% of flour weight.