Is Malted Barley Still Being Added To Commercial White Flours?
I just noticed that the ingredients lists for the two white flours I use the most no longer include barley malt. The flours are Gold Medal Unbleached All Purpose and King Arthur Bread flours. Instead, they include "Enzymes". Of course I'm aware that the purpose of using diastatic malts is to add certain enzymes. I wonder if these flour suppliers are getting enzymes from some other source than the traditional malts?