30 08, 2021

Enhance Taste and Crumb Color with Non-diastatic Malt

Sometimes, things just need a little…boost. If you’re looking for ways to make your bread product’s taste, crumb color or aroma pop, look into non-diastatic malt. It is extracted from barley using the following steps: Sprouting (malting) Germination Kilned/roasting Milling How is it different than regular malt? It comes down to the enzyme content or [...]

8 06, 2020

Baking with Spelt Flour

You’ve probably noticed, but healthy foods are all the rage these days. So, if you want to start baking with healthier alternatives, start with learning how your new ingredients are going to act in formulas. Let’s take a look at spelt This is a highly nutritious ancient grain (so double points for trending foods). [...]

25 01, 2019

Malt

Malt Also known as Malting What is Malt? Malt is the result of an enzymatic process for germinating grains and allowing them to sprout. Barley is the most commonly malted grain due to its high enzyme content. Other grains such as wheat, rice, oats, millets, corn, rye, sorghum and triticale can be [...]

7 06, 2015

Diastatic Malt

Diastatic Malt What is Diastatic Malt? Diastatic malt is a type of malt made mainly from sprouted barley that contains diastase enzymes. Other sources of diastatic malt include wheat and rice grains. It is added to bread formulations to correct enzyme activity or adjust fermentation time and is commonly used in baking [...]

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