Malzmehrkorn Tradition

Schapfen Malzmehrkorn Tradition

For a hearty, dark and moist malt multigrain bread for use with your own sourdough and dough acidifier.

Good reasons for using it

A concentrate for making a strong, dark malt multigrain bread. Any type of standard dough acidification can be used. The concentrate can be varied with wheat and rye. Every professional can thus achieve their own desired bread characteristics. The bread quality will be sure to win you over with its taste and excellent moistness. The crumb is pleasantly malty and slightly seeded. An all-year-round bread that can also be used as a promotional bread.

The product

• concentrate at 35 %
• with no dough acidification
• reliable production thanks to well-coordinated baking ingredients

The processing

• suitable for all types of acidification
• variable in the flour mixture
• gute Endgarstabilität und guter Ofennachtrieb

The pastry

• hearty malt multigrain bread
• pleasant, malty crumb
• aromatic and moist

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