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 [...]
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 [...]
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 [...]
