Baking malt & baking aids

Baking malt is the baker's little trick for a beautiful crust and full flavour. A small amount adds colour and taste to bread, and active malt also helps the dough to prove. In this category you will find active and inactive baking malt, malt extract, baker's starch and dextrose.

Baking malt and baking aids in our range

• Active baking malt, 500 g: enzyme-active malt that supports the yeast and gives a lighter crumb.
• Inactive baking malt, 500 g and 4 kg: the 500 g baking malt is inactive, the 4 kg pack suits frequent bakers. Inactive malt mainly adds colour and a malty taste.
• Morga malt extract, 250 g: for pretzels, dark breads and a gentle sweetness in the dough.
• Baker's starch: 200 g, 1 kg and FunCakes baker's starch 225 g – for thickening creams and lighter sponges.
• Dextrose monohydrate powder, 300 g: grape sugar that helps browning.

Tips from our bakery

Active or inactive? Active baking malt contains enzymes that turn starch into sugar; long-fermented doughs benefit most. Inactive malt has been heat-treated: it colours and flavours but hardly changes the prove. Use active malt sparingly, as too much makes the crumb sticky. We explain how much to use in our article Baking malt: effect, dosage and alternatives.

Malt extract dissolves in water. It gives pretzels their typical note and dark breads a subtle sweetness. Everything for pretzels is under Pretzels & lye bread.

Baker's starch replaces part of the flour in a sponge for a finer crumb. In vanilla custard it acts as a thickener.

Frequently asked questions

Do I need baking malt for every loaf?

No, a simple loaf works without it. Malt is worth it if you want more colour, flavour and even browning, for example in sandwich bread.

Can I replace baking malt with sugar?

For colour, partly – with dextrose, for instance. But sugar does not replace the malty taste or the enzyme effect of active malt.

Which flour goes with it?

Malt works with all bread flours and is especially good with Ruchmehl and wholemeal. See our bread flours and more ingredients under Flours & Ingredients.