Modern Ingredients

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.

when used in white breads :

• 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.
• When used in brown breads it provides a sticky crumb to the loaf. It is used alone or in a combination of up to 5% of flour weight depending on the desired level of stickiness.

• It is an elaborated product created from finely ground oat grains. There are no additives and it is 100% natural. Oat Flour is fine powdered oats which can be used to make Indian Breads, Pasta, Noodles by replacing Wheat Flour or Refined Flour. Oat Flour can be used as a thickening agent in soups and stews. An advantage of oat flour being it retains moisture in baked food such as breads, cookie and rolls which in turn reduces the need for additional fat to be added to these food items.
• These ground groats still have their bran layer intact, which makes whole oat flour a great source of soluble fiber (beta glucans) along with essential minerals. Oat flour is an ideal ingredient when you’re looking to add flavor, nutrition, and viscosity to a wide range of end products. Oat flour can be used as a preservative for ice cream and other dairy products, as a thickener for soups, gravies, and stews, and to add nutrition to breads, muffins, crackers, beverages, and desserts.

• High fibre
• Rich source of whole grain
• Prolonged energy Release
• No added sugar , Salt & additives