Barley malt extracts – dark
Description
High content of natural fragrances, coloring and
flavors in the extract significantly improves the quality of bread. Rye malt extracts
are characterized by high biological activity with high content
carbohydrates, amino acids, minerals and other essentials for life
nutrients (chemical composition in the kit).
ES are used in the production of rye and wheat, rye, brewed,
whole grains, dietary varieties of bread and bakery products, cakes, products.
Adding EFF to the dough in the amount of 1 do 9% by weight flour intensifies
alcohol fermentation, shortens the time of final fermentation of products, increases the volume
cakes, improves the golden-brown color of baked goods, extends the shelf life
finished product. It improves the structure and porosity of the crumb. The products have
pleasant rye aroma and good taste.
Packing options
MALT Prezentation PL
Advantages of using malt extracts in the baking and baking industry
confectionery food industry
Firstly, this is a great environment for yeast. In addition to fermented
sugars, traditionally used to stimulate yeast breakdown, in its composition
contain amino acids, vitamins and minerals, which are also nutrients
for yeast. Therefore, the use of EFŻ in the preparation of the cake by brewing
and acidification intensifies the fermentation of alcohol, shortens the dough fermentation time,
increases the volume of products, leads to improved structure and porosity
crumb.
Secondly, having digestible carbohydrates in its composition
natural, ESF gives the product a sustainable, more natural sweetness,
more natural taste and smell and more attractive appearance than other substances
sweetening.
Thirdly, ESF can be used as a natural coloring agent, which
artificial colors should be replaced. Thanks to the high coloring capacity, they provide
intense color of the crust and crumb of the finished product. This is due to the reaction
melanoidyn, i.e. the interaction of amino acids and carbohydrates contained in the extract.
Fourthly, EFŻ improves the taste and freshness of bread for a longer time
time, due to the content of maltodextrins and a certain amount of moisture.
All the information mentioned above testifies to this, that malt extracts
they are healthy, natural, very tasty food ingredient
universal purpose. They are able to significantly improve the taste and
satisfaction with eating different foods.
