Through 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 browning!
Health benefits (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!
Dough-sour-substance with dry sour made out of controlled organic grown rye wholemeal flour to produce rye-&rye-mix-bread
Organic swell-flour / pregelatinised flour (enzyme inactive)
Increase the water absorption of the dough = dough extraction = extended shelf life!
Organic roasted-swell-flour / pregelatinised flour