Byggmalt med høyt enzym innhold.
Pale, well modified malt, gently kilned to preserve amylase enzymatic power at greater than 300 Windisch-Kolbach units (WK).
Diastatic conversion enhances the dough´s leavening action as well as the overall baking process. Diastatic barley malt is the raw material for most malt extracts used in the food industry.