Maximalt additive gives the products a natural brown color and a characteristic, intense malt flavor.
Maximalt also increases performance of the dough and prolongs its shelf life and the freshness of the finished product. The additive is applied max. up to 3% of the total weight of the flour used in the recipe (dosed according to the desired color and taste). Flexible dosage allows to obtain completely different types of bread while using a single raw material. The variety of applications makes Maximalt recommended for all types of bread.