Organic baking malt barley light, active 250 g

Organic baking malt, light barley malt, enzyme-active

This baking malt is suitable for the production of light-colored baked goods such as rolls, rolls, pretzel sticks, poppy seeds, etc. and improves the taste and crust properties of your baked goods.

Baking malt is a malt that is usually made from barley, wheat or rye. Grain is germinated under warm, humid conditions. The germinated grain is then dried and finely ground. Baking malt is the perfect addition to your pastries! The fermentation process is accelerated by adding baking malt, because the yeast has more nutrients available and can therefore work better. Baked malt also improves the taste of the baked goods.

Organic baking malt light barley malt Overview:

• Improves the taste of the baked goods
• Provides a nice tan and crispy baked goods
• Improves the dough's growth
• Works with nature's own enzymes
• Can also be boiled as hot drinks (malt coffee)
• Enzyme active
• Color: brown, yellow to whitish
• Smell: fresh, malty
• Structure: farinaceous, like whole wheat flour
• Organic certified: Test number: AT-BIO-501
• Origin: Austria - agriculture

Application advice:

In order not to remove water from the dough, it is beneficial to mix the baking malt with water first so that it can swell. Add approx. 10-20 g of baking malt to 1 kg of flour (depending on the desired browning and taste).

The manufacturing process:

Grain is sprouting. This activates the seedling. Enzymes start to work. At exactly the right time for germination, the growth of the newly emerging plant is interrupted by gentle drying. From this point on we speak of malt. In order to be able to use it for baked goods, the malt is professionally processed into malt flour in the Leimüller mill.

Microbiological quality criteria:

• Humidity: less than 14%
• Microbiology: free from salmonella, perfect microbiology
• Mycotoxins: below the respective limit values

Content:

• 250 g
• 500 g
• 1 kg

Storage:

Store hygienic, cool and dry.