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 [...]
Sprouted Grains have been sprouting in the commercial baking news for quite a while. In this podcast we discuss the challenges of food safety, and science behind sprouting. The guests are: Rob Wong: President at AgriNeo Dr. Debbie Rogers: Director of Baking Services at AIB International Food safety in sprouted grains Rob explains how challenging [...]
Non-Diastatic Malt What is Non-Diastatic Malt? Non-diastatic malt is used primarily in yeast-leavened bakery products. It functions as food for the yeast, adding flavor, sweetness and crust color to loaves. Non-diastatic malt has no starch-degrading capacity. Non-diastatic malt is extracted from barley using the following steps: Sprouting (malting) Germination Kilned/roasting Milling [...]
