Malted Flours

Malted flours can be thought of as flours with enzyme activity. The main enzymes in malted flours are amylases, but proteases (enzymes that break down proteins) are also present. While any grain can be malted, barley is the most common grain made into malted flour. Malted barley flour is often referred to as malted flour, dry malt, or more simply as malt.