The use of malt powder is an essential skill for professional bakers. Industry professionals use malt flour to create excellent texture and a brown crust on bread. The active enzymes in malt powder help yeast grow fully and efficiently during the fermentation period. Malt flour is a natural, nutritious, and moisture-absorbing binder that helps extend the shelf life and freshness of products.
The use of malt powder is an essential skill for professional bakers. Industry professionals use malt flour to create excellent texture and a brown crust on bread. The active enzymes in malt powder help yeast grow fully and efficiently during the fermentation period. Malt flour is a natural, nutritious, and moisture-absorbing binder that helps extend the shelf life and freshness of products.
Natural
Healthy
Beneficial
Has a health certificate
Low glycemic index
Obtained from whole grains
Uses the properties of germinated grains
Obtained from 100% pure malted grain
Low-fat content and free of trans fatty acids
No use of genetically modified grains
Organic
Baking industries
Pastries and breakfast cereals
Crackers and snacks
Ready-made meals
Pet food
Amount used in dough
Based on the percentage of total weight of flour used:
Diastatic malt flour: 0.23 to 9%
Non-diastatic malt flour: 0.5 to 2.5%
Store in a dry, clean, and cool environment.
The recommended storage time is 9 months after production.
This product can be sent in bulk to beverage factories and other related industries.
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