Malt flour is dry powder after fine processing of malt, including amylase, starch transformation strength is above 25 times.

Introduction:

This product is dry powder after fine processing of malt, including amylase, starch transformation strength is above 25 times.

Uses

amylolysis. Malt flour is the best additives of making vermicelli, Chinese vermicelli, for sweet tomato and potato starch,is also the best additive raw material for making Maltose and In accordance with the provisions of the Ministry of Health,malt is both food and medicine,which can make your stomach healthy and digestive.regual consumption shall have a better effect.

Directions and dosage:

When making vermicelli, put the proper weight malt flour into the water of 28-30 in the proportion of 1:5. Stir them homogeneously in the container .

Or put 50g malt flour into 100kg water to dilute,then cool the vermicell and put it into the water to rinse.Put 25g or appropriate amount of malt flour every 10 minutes or when adding water in continuous operation.Its better to make 2000kg vermicell with 500g malt flour.The methods of making Chinese vermicelli, are just the same as above.

2g once for oral administration or following the doctors direction.