To improve the drive performance of the yeast. For more supple, binding and light kneadable dough. To intensify aroma and taste. For longer freshness and more roman. To make the crust tan. For soft, juicy and delicate crumb. The raw material for demeter frenzy malt extract is barley of demeter cultivation companies that work according to the biodynamic economy. A small amount of approx. 2% baking malt on the amount of flour inserted leads to improved baking results. Mainly for wheat and Speltteigen.