Dingemans Biscuit (MR 50)
Key Features
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.
|
Lovibond |
23 |
|---|---|
|
Origin |
Belgium/France |
|
Malt Type |
Roasted & Toasted |
|---|---|
|
Unit Type (eg: lbs) |
pound |
|
Lovibond |
23 |
|---|---|
|
Origin |
Belgium/France |
|
Malt Type |
Roasted & Toasted |
|---|---|
|
Unit Type (eg: lbs) |
pound |
