Product Details

 

A BRIEF SUMMARY OF THE RANGE OF MALT PRODUCTS

Typical applications and product attributes

 

 

Malted Flakes are used in a range of standard and specialist bread products providing a natural source of fibre, flavour and texture. Several types of malted wheat flakes are available, each with different characteristics. By selecting the appropriate flake, these products can be used in sweet or savoury products including breakfast cereals, muesli and granola bars, in addition to the more traditional bread applications

 

Kibbled (crushed grain) malts share many of the applications of malted flakes and are often used in conjunction with them to provide an interesting variety of texture in the finished product

 

Malted cereals are often used in place of non-malted products in various food applications to enhance flavour and colour

 

 

High diastatic malt flours are utilised for their enzyme activity. They are high in colour and have a high flavour level and make high diastatic malt flours ideal for the production of Vienna goods, crusty bread of all types, cracker-type biscuits and inclusion in bread mixes and dough conditioners

 

 

Low diastatic malt flours enhance yeast fermentation and browning compounds at a lower rate than diastatic malt flours and typically low diastatic malts have a high flavour level. They have a general-purpose role in the bakery and can be used in all standard breads, rolls, Danish pastries, croissants, bagels and ciabatta

 

Speciality malt flours are virtually non-diastatic, light in colour and have exceptional flavour characteristics, are milled from selected wheat malts with good, natural flavour. They can also be produced from rye malt and barley malt that mimic the characteristic flavour of the parent cereal

 

Diastatic dark malt flours are produced from a combination of roasted barley malts and enzyme active malts. They provide yeast nutrition in addition to natural colour and flavour and are suitable for use in whole-wheat and other brown breads. The low level of diastatic activity is sufficient to promote a soft, even crumb and improve keeping quality

 

Non Diastatic dark malt flours are milled from barley malts and have been roasted to a medium golden-brown colour with a high natural malt flavour. These malt flours are used in the production of continental dark breads and in prepared meat, TVP and biscuit products. Their pronounced flavour is also widely utilised in crisp bread products

 

Roasted (dark) malt flours are used at low levels in products including breakfast cereals, mixed grain breads, biscuits and brown bread where they impart a unique flavour and colour and can also be based on Rye. At high inclusion rates they impart a distinct 'malty' flavour and are used in the production of continental dark breads and in prepared meat, TVP and biscuit products

 

Caramelized malt flours contain relatively high amounts of sugars typically used in bread and other baked goods

where they provide flavour with touch of sweetness and colour enhancement

 

Malt flours are used in a range of standard and specialist bread products providing a natural source of fibre, flavour and texture

 

Malt extracts are liquid concentrates in which malt starch is converted into soluble sugars using the natural enzymes present in the malt. Typically extracts are used beverage, bakery and in breakfast products

 

Diastatic malt extracts retain the enzyme activity characteristic of malt

 

Dark malt extracts: the range of malt extracts vary in colour from light to extremely dark extracts that deliver

different black or reddish shades. It is therefore possible to tailor the colour of the end product independent of baking or heating