Organic baking malt rye dark, inactive 250 g
€10.99*
Over 500 available
Available, delivery time: 1-3 days
- Ideal for hearty breads such as malt rolls, rye breads and mixed breads
- Improves the crumbs and crust properties of baked goods
- Provides a nice tan and crispy baked goods
- Improves the dough's growth
- For a strong, malty taste
- Sustainably produced in Austria
- Certified organic & without additives
- Enzyme inactive
Organic baking malt, dark rye malt, enzyme inactive
The rye baking malt is ideal for hearty breads such as malt rolls and improves the crumbs and crust properties of 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. The controlled germination process of cereals creates sugars that are beneficial for browning and yeast activity. The dark baking malt is heated more strongly during malting, which means that the enzymes in the grain germs die and the characteristic color of the malt is created.
In addition to being used in beer brewing, rye malt is also used for baking. This organic baking malt made from rye is often used to bake malt rolls, because the rye malt gives the roll its typical, very dark color.
Organic baking malt, dark rye malt Overview:
- Ideal for hearty breads
- For a better aroma and fine taste
- The dough rises better
- Color: brown, yellow
- Smell: fresh, malty
- Enzyme inactive
- Structure: farinaceous (like whole wheat flour)
- Test number: AT-BIO-501
- Origin: Austria - agriculture - bio certificated
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.
| Country of origin: | Austria |
|---|---|
| Quality: | 100% natural ingredients, GMO free |
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22 January 2022 23:53
does the job
This бакинг malt loses to the best German fermented rye malts in two parameters: a) it has practically no characteristic malt smell (the bread does not have the aroma of real black rye bread) and b) it is quite light in color. Otherwiye, it does its job in terms of bread taste and structure. It has one important advantage: it can be shipped to all over Europe. It is also available from Amazon.
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