BakeryBits has a range of high-quality, specialist malted ingredients used by professional bakers but not normally available in smaller, more manageable quantities. Each has characteristics that change the bread colour, flavour, crust, crumb or rise in specific ways and are used to enhanced speciality breads and rolls. The typical uses of each malted ingredient are listed, but these are guides rather than rules - experiment!
Malted Wheat Flakes smell fantastic and look great and have a pleasant chewy texture so are ideal for adding to breads to give a rustic appearance and an extra malty flavour. A typical proportion to add is around 150g per 1kg flour although more or less may be added to taste - not forgetting that they can be used on top of the loaf too. Malt Wheat Flakes can also be added with Red Malt Flour to give a granary flavour to your bread.
Malted Wheat Flakes are excellent for other uses too - particularly good in your muesli for extra taste and crunch.