The addition of 10% Keimkraft during dough preparation brings natural vitality to the baking process.
Fresh pasta is brought to almost whole grain value by the addition of 10% Keimkraft, but still retains its bright appearance.
Tips for processing in the bakery
- Replace at least 7 %, maximum 10 % flour with Keimkraft flour.
- Due to the naturally increased amylase activity, malt products and baking aids containing amylase can be greatly reduced or omitted.
- The water absorption at 10% Keimkraft is approx. 5 % higher.
- Mix longer, knead shorter.