25
Oatmeal malt
A feature of the malt of oatmeal is that the grains of cereaPrice on request
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delivery from Moscow
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Солод Ржаной неферментированный
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Благодаря высокой активности ферментов ржаной не ферментированный солод считается природным улучшителем теста. Он стимулирует процесс брожения, улучшает -влаго и газоудерживающие свойства теста, делает изделие более объёмным. Хлеб с добавлением ржаного не ферментированного солода дольше остаётся свежим, черствеет медленнее, чем выпечка без солода.
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