In commercial operations, this is known 60 Degree Lintner Dry Malt. (It is very different than malted wheat flour.) It adds the subtle, sweet taste of malt and a robust color to your breads, rolls, and pastries and is especially helpful in whole grain and rye breads. Malt flour improves yeast action by converting some of the starch to sugar to enhance yeast growth. With better yeast growth, your loves will be lighter and fuller. Use one to two teaspoons per loaf.
Ingredients: Malted barley flour, dextrose, and wheat flour. This product is packaged with equipment used to produce baking mixes and may contain traces of soy, eggs, dairy, tree nuts or peanuts.