Dyk Mühle

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 Organic malt-swell-flour (enzyme inactive)

The malt is extruded, it swells = enzyme inactive
Throuht a combined heat-and pressure treatment the enzymes become inactive.
Increases the water absorption = dough extraction = extended shelf life!
Enfolds the flavour and taste!
Creates an optimal browing!

 Organic Functional Food

Health beneffits (vitamins, dietary fibres...)!
Increase the water absorprion = dough extraction = extended shelf life!
Special taste! All these products enfold a typical taste, own to its kind

 Organic malt-flour (enzyme active)

The malt is milled to flour, the enzymes stay active
Enfolds the flavour and rising ability of the dough!

 Organic dry sour

Dough-sour-substance with dry sour made out of controlled organic grown rye wholemeal flour to produce rye-&rye-mix-bread

Organic swell-flour (enzyme inactive)

Increase the water absorption of the dough = dough extraction = extendet shelf life!

Organic roasted-swell-flour