Hi Mary Ann, we have used malted barley because it is a source of enzymes that can help correct for enzyme activity in the flour (which can vary from year to year), allowing us to produce a more consistent product. However, we found that the level and efficacy of those enzymes can vary just a smidge from batch to batch with malted barley flour. The activity of straight enzymes varies less, so using them creates an even more consistent flour.  Also, the process of malting barley is very water and energy intensive, and we were looking for alternatives. We are currently in the process of transitioning from using malted barley flour to straight enzymes, but during this transition period both are included on our labels. Eventually our signature white flours will only contain the enzyme additon. 

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