NATURAL FLOURS AND DYES
Due to its high diastatic power, it acts as an improver of baked doughs, shortening fermentation processes and giving a more golden and crispy crust.
Semi-wholemeal flour that stands out for its low fat content and high dietary fiber content (nutritional properties), in addition to its beta-glucan content and low glycemic index (functional properties).
From our special malts we have developed 3 types of flour, which we have called Barleychoc, which can be used as natural colorants in any type of dough, giving colors from caramel to dark chocolate, allowing clean labels. In addition, our Barleychoc can be used as a cocoa substitute/supplement in any product that will be subjected to heat treatment.
TYPES OF BARLEYCHOC
The lightest and sweetest version of the family, with a light orange-brown color and a slightly sweet and malty flavor.
It is the closest to the traditional color of cocoa powder, with a brown color with reddish tones and a medium to intense bitter taste.
Created to replace bitter cocoa, with a black – dark brown color and a strong bitter taste.