Malt

At Mayse bakery we use Malt. It is the product that is left over after a cereal grain has been dried, allowed to sprout, air dried

again, then heated in an oven. After has been milled.

Malt has two means. Prepares starch for conversion to sgugar. Adds flavor and color.

Used in fermentation process, the soluble starch is added to water where diastase turns it into sugar.

This sugar water is fed to yeast, which metabolize the sugar into CO2.

Content a sodium, dietary fiber, sugar, protein, calcium, iron.