Business Level 3 Unit 2 P1

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List the various types of baked products they are used in, describing there effect on the individual products.

Malt Flour:

This type of flour is a special ingredient for bread makers as it promotes a strong rise, a lovely texture and a brown crust which makes the product more desirable. The active enzymes in the flour make sure that during fermentation the products grows effectively and have a good oven spring. It also helps the bread stay fresher. This powder is full of enzyms and vitamins so its adds to the nutrive value of the finished product. Malt flour als helps to improve shelf life.
Malted Barley Flour must be combined with wheat flour in baking. If the you are baking with yeast risen goods you can swap in a quarter of malt flour.

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