Caramel barley malt extracts
EBC caramel barley malt extract 10 000
Unground malt extract in syrup 100% natural
Color: 10 000 EBC.
Brix: 76 %
Taste: sweet
Smell: typical barley malt with a hint of caramel
Ingredients: 70% caramel malt, 30% barley malt
The products are non-diastatic.
Expiration date - 12 months
Poldingroup SP. z o. o. offers high-quality malt extracts and asks you to consider the possibility of using them in your production. Malt extracts are in 100% natural food products, which are produced from sprouted cereal grains (malt): barley, rye, oats, wheat, corn, itp. As a result of deep malt hydrolysis, the extract is enriched with enzymes, sugars, dextrins, microelements and vitamins.
Barley malt extracts - these are products prepared from barley malt, wheat or barley
They are characterized by high biological activity with a high content of amino acids, carbohydrates, mineral substances (composition
chemical included). The products are non-diastatic.
One area of application for malt extracts is in bakeries, cake shops, pastry shops.
In bread baking, extracts are used to intensify the process technological, dough volume improvements (the dough rises), smell, color and extending the storage and sale dates of bread. The use of malt extracts has a positive effect on biochemical and microbiological processes, increases the amount of gas in the dough.
Packing options
Application:
• As a filling ingredient (fruity, nutty, poppy) and fillers of the extract is recommended to be used from 2 do 10%.
Purpose of use: partial replacement of sugar and molasses, enrichment of the finished product with vitamins, carbohydrates, minerals and phytohormones of natural origin.
• In the production of wheat bread, bread, yeast bread dosing
of the extract is usually from 1 do 5% by weight of flour. Yeast dough for
of small bread thanks to the barley malt extract is better
consistency, which determines the final volume of the finished product. Moreover,
the taste properties and aroma of the finished product are retained for quite a long time
long time.
• When using toasted bread production extracts, the finished product gains
uniform, natural brown color without burnt taste and smell.
• In the production of small-artificial bakery products from frozen dough
product quality often suffers from premature staling. Thanks
target use of extracts in the amount of 1 to 5% by weight of flour, you can do it
avoid. Another advantage of using malt extracts in products
of deep-frozen dough is to achieve the optimum content of ingredients
nutrients in the final product, due to growth
the gas-forming properties of the yeast and thanks to the optimal process
fermentation.
• Classical use of malt extracts from 0.5 do 2.5%
by weight flour are long-lasting flour confectionery products
storage - gingerbread, Biscuits, crackers, rolls, itp. extracts contributes
to the elasticity and softness of the dough, thanks to the carbohydrates it contains
of natural origin. This ensures the extension of durability and usefulness
for long-term consumption of bakery and confectionery products
storage. And also increases the taste of bread.
