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Look for 100% pure, diastatic Malted barley flour, suitable for both cooking and baking.
- Disclaimer
"Information here is provided for discussion and educational purposes only. It is not intended as medical advice or product or ingredient review/rating. The information may not apply to you and before you use or take any action, you should contact the manufacturer, seller, medical, dietary, fitness or other professional. If you utilize any information provided here, you do so at your own risk and you waive any right against Culinary Communications Private Limited, its affiliates, officers, directors, employees or representatives.”
Description
Malted Barley Flour is prepared from barley malt(barley undergone malting process). Malting process includes partial germination, also called sprouting followed by hot-air drying to stop germination. The malted barley grains are steam-dried, hulled, then ground and sifted to produce flour. Malted barley flour has two types, diastatic(the one that has the active enzymes in it) and non-diastatic(the one that has no active enzymes in it). It can be used in combination to wheat flour to make softer, moister food products than would wheat flour alone.