Rye malt extracts

Description

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 technological process, 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

Advantages of using rye malt extracts (ES) in the bakery 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 extracts 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, the extract gives the product a balanced, more natural sweetness,
more natural taste and smell and more attractive appearance than other substances
sweetening.
Thirdly, extracts can be used as a natural coloring substance, 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, the extract improves the taste and freshness of the 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.

Rye malt extracts