Carr's tackles salt reduction

04 June, 2010
Page 16 

Carr's Flour Mills has launched a new Maltster flour to help bakers meet the Food Standards Agency's sodium guidelines.

While some manufacturers have added fermented wheat flour or dried sours to improve the taste of reduced-sodium bread, Carr's wanted to produce a tastier loaf, using only natural ingredients.

John Kennedy, area sales manager, said: "We now have an exclusive flake, which has been germinated longer and kilned slowly in small batches, giving a softer eating, maltier tasting wholegrain flake."

Maltster is packed in 16kg bags, which yields 27 800g loaves, costing approx 37p each.





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