Slátur Slátur Slátur (Icelandic: pronounced slau:tər) or "slaughter", is an Icelandic food made from the innards of sheep. There are two types of slátur; blóðmör (Icelandic) or "blood pudding" and lifrarpylsa ("liver sausage"). The first is similar to Irish and British black pudding and the latter similar to Scottish haggis although neither contain the spices used in British and Irish cuisine. They are also much smoother in texture. Ingredients for slátur are sheep's blood, chopped or minced sheep's fat, chopped onions, oatmeal, nutmeg, cayenne pepper, thyme, pepper, salt, whole milk and sausage skins. Both blood pudding and liver pudding are prepared
Barley flour stop germination). Malt flour is used as a diastatic supplement for other bread flours that have low natural diastatic activity. Diastatic activity involves the conversion of starches into maltose (sugar). In baking, adding malted barley flour to wheat flour results in a softer, moister product than would wheat flour alone. Malted barley flour that is rich in protein content is typically used in the food industry, while that which is poor in protein content is typically used to prepare a unique style of beer. Malt flour is sometimes used to supplement the flavor of the malt loaf. Patent barley flour