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.

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.