Malt 110

9.80 SGD


Malt 110 imparts the toasted coffee aroma. Coffee lovers looking for that special toasted aroma of coffee in your bread, cakes, cookies and pastries should give this ingredient a try and be amazed. Alternative to cocoa powder, this ingredient gives out this great chocolate dark brown colour to all baking creations, with that electric aroma coffee lovers need!

Halal Certified

Learn how to use our products here: Classroom – Biocreation | Biocreation (



  1. A 100% 160g Bread Flour Type 550
    Dough: 13% 20g Malt 110
    2% 3g Norcia Dried Sourdough
    2% 3g Domino Verde (Bread Improver)
    3% 5g Angel Instant Yeast
    1.3% 2g Salt (Fine sea salt)
    8% 12g Sugar
    6% 10g Unsalted Butter
    54% 85g Water
    16% 26g Egg
    B 38% 60g Marron / Chestnut paste
    Cream:19% 30g Unsalted Butter
    3% 5g Rum
    C 25% 40g Milk Chocolate
    13% 20g Egg Coating
    16% 25g Sprouted buckwheat seeds



  1. Mix ingredients A well and knead into a smooth dough. Bulk Ferment until it doubles. Degas. Round. Bench rest 10 min.  Grease pan with butter and line with paper.
  2. Roll out into rectangle. Spread marron cream & milk chocolates evenly.  Roll the dough and seal the dough.
  3. Dip the dough in egg wash. Cut into 8 pieces. With the two dough ends stacked in the center of pan, arrange remaining 6 pieces upright, seam side side down to conceal ends.
  4. Final ferment 20 min at 40̊
  5. Bake at 200 ̊ for 18 minutes.
Translate »