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! This is the malt flour used to make "malt soil" or "edible soil".
Roasted Barley Malt (RBM) flour (now known as Vistamalt Black Flour 1250)Â is an extremely dark non-diastatic roasted barley malt flour. It has a tremendously deep, rich and warm flavour to match its dark, red-brown colour. It is typically used in rye bread to give a richer colour and to brown or wholemeal breads or bagels to give a more rounded flavour and warmer colour. Typical usage is 5-10g (0.5-1%) per 1kg flour, but the exact quantity is up to you to decide.
Pack sizes from 500g to 25kg.
Allergens: For allergens including gluten please see the ingredients highlighted in bold
Ingredients: Barley
