The Use of Malt Extract in Bread-Making
When the National Association of Master Bakers made it possible for me to visit a number of the best bakeries in this country and Canada, I met with frequent inquiries in regard to the malt extract question. Some bakers used it to good advantage, but the majority used little or none. Looking over the formulas which I obtained through the kindness of the bakers in these different baking establishments, I find that only about five or six per cent. of the bread contains malt extract.