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Tender, golden bread guaranteed. Commonly used in bread baking to help yeast grow efficiently during fermentation for a good strong rise and oven spring. Also produces bread with a tender texture. Use it to make crisp, yeasted waffles, bagels, doughnuts, or brioche or slider buns. Recommended dosage: 0.1% to 0.5% of the flour weight.
- The "60" refers to the Degrees Lintner (°L), a measure of the diastatic power (enzymatic strength) of the malt.
- A #60 malt is a standard, balanced strength for bread-making, providing enough enzymatic action to improve dough without overwhelming it.
Best For: Yeasted breads, bagels, and pizza doughs, especially when using organic or whole wheat flours that lack added enzymes.
150g Tub.
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