Holflake malted wheat flake is produced in our dedicated maltings in Gainsborough. We use a traditional method thought to have been developed by the Benedictine Monks of Burton Abbey. Crunchy and wholesome with tones of caramel, malt and toasted nutty flavours, Holflake can be added at different concentrations and will work across Plant and non-plant bakery and in bulk fermentation.
At Holgran we can supply a range of dried sourdough flavours which will enhance the fragrance and aromatic notes of bread. The Spring range now available is easy to use making it unique and repeatable.
Our range of malt concentrates have been developed for use in baking applications and should be mixed with flour prior to use. Containing our Holfake wheat flakes and ranging from light to dark they provide different levels of malty taste and nuttiness, delicious whichever one you choose.