Enzyme-inactive malt flour
Non-diastatic malt flours such as aromatic or roasted malt flour can be recognised by their darker colour and have a high swelling capacity. They improve and intensify the flavour of baked goods, giving a characteristically dark colour. Due to these properties and effects, the alternative term “dark malt” is also common. The typically malty flavours arise during baking as a result of the high temperatures. Enzyme-inactive baking malt is generally used in flours in which the grain’s own enzymes are sufficiently active, such as wholegrain or rye flour. The non-diastatic malt flour produces the familiar appetising colour and the characteristic malt taste, without affecting the breakdown of starch.