Malt

Malt, in the bakery sense, is grain that was sprouted and dried so its enzymes are available as an ingredient. The usual mill form in U.S. flour identity is malted barley flour (or malted wheat / malted wheat flour). In bread, malt supplies enzyme activity; in brewing, it supplies fermentable extract.

U.S. flour identity allows malted wheat, malted wheat flour, malted barley flour, or a combination, to compensate for a natural deficiency of enzymes in the wheat — with malted barley flour not more than 0.75 percent of the flour ¹. The same permission appears in whole wheat flour identity. The mill may already have done this for you. Adding more malt at the bench is a formula choice on top of that bag, not a second legal identity.

Baking. Enzymes in flour help feed Fermentation and color crust. Calvel treats flour behavior — gluten, ash, enzymes — as what the baker learns, not a single protein number ². Malt is one enzyme lever. Wheat flour and Milling are the prior story. Barley is the grain that often becomes this malt.

Taste a pinch of enzyme-active malt: sweet, grainy. In dough, too much enzyme is slack and gummy crumb, not “more flavor.” Application: Baking.