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Dingmans Biscuit Malt will provide a warm bread or biscuit flavor and aroma and will lend a garnet-brown color.
Use a maximum of 5-15% of the total malt content of a recipe. No enzymes. Must be mashed with malts having surplus diastatic power.

Additional Information

Unit Type (eg: lbs) pound
Malt Type Roasted & Toasted
Origin Belgium/France
Lovibond 23

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