Chana Masala Powder
50 - 100 Per Kilogram
2 Metric Ton (MOQ)
Sharbati wheat flour
35 Per Kilogram
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They are light in colour and have a low flavour level. When added to bread dough the natural enzymes in the malt flour break down starch to produce maltose and other sugars which act as yeast foods, enhancing yeast performance during fermentation.It enhances the fermentation and yeast performance. It improves the softness and increases volume of bread. It also gives a malty flavor to the bread without affecting the crumb flavour and colour. Generally it is used at low levels of up to 1% of flour weight.
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