date:Jul 28, 2015
oning properties that can be attained in place of less natural or more costly ingredients and, when developing products relying on malts functional attributes, research chefs and their teams can take advantage of a comprehensive range of specialty malts and malt extracts in ranges of color and flavor. These ingredients, originally produced for American craft beer, offer new and innovative formulating options.
Although malts value as a natural dough conditioner was not widely recognized in the p