Project Description

Bakery malt plus is a mixture of different types of malted flour and is used as a color, taste and aroma concealer of baked goods. It contains improver as an ingredient , so no need to be added the same at a later stage during mixing.

Dosage is 1% to 2% based on flour weight.

Packaging size

2/1 and 10/1 (2kg bags and bags of 10kg)

Technological process:

Raw material Quantity (kg)

  • Wheat Flour T-850 100
  • Yeast 2-4
  • Salt 2
  • Bakery malt plus 1-2
  • Water 50-60

Mixing time: 2 + 5 minutes (spiral mixer)

Dough temperature: 26-28 ° C

Bulk fermentation: 20 minutes

Final proofing: 50-60 minutes

Baking temperature 250 – 230 ° C

Baking time: 23-25 ​​minutes