In addition to being added directly during dough production, the various malt products can be used in precursors such as sponges and sourdoughs.
The sugars contained in the malt products, such as dextrins and maltose, serve as nutrients for the yeasts and lactic acid bacteria and thus ensure better development and maturation of the precursors. In some preliminary stages, such as sponge dough, which is frequently used in the UK, or brew, which is used in the USA and Canada, enzyme-active malt flour is used as required.
