Diastatic Rye Malt Flour

Used for baking all kinds of breads, biscuits, snacks, ciabattas, bagels and other confectionery products. 

When this enzymatically active rye malt is added to the dough the starch is decomposed into sugars which accelerate the fermentation process. It promotes the browning reaction when baking, resulting a beautiful crust color and it also helps to extends the shelf life. It improves the quality of rye and wheat flour and it is also used for adjusting the flour falling number. 

Dosage: 1 – 2% of flour quantity.

Usage: for best result, mix the malt with the flour and then add the 92-95˚C water.

Features

  • Appearance : White 
  • Texture: Meal 
  • Aroma and  Flavor: Typical for malt, without outsider smells 
  • Ingreadiants: Rye and water
 Chemical-physical data
  • Saccharification: 10-15 min 
  • Moisture (%): 4,0 - 7,0
  • Dry extract(%): 80 - 87
  • Acidity Ph (10%): 5,8 - 6,3
  • Diastatic power (wk): 220 ±30   

Microbiological data (number/g)

  • Total count aerobic: <100 000
  • Yeast: <100
  • Mould: <100

Packaging

  • 25 kg paper bags
  • 1000 kg big bags

Storage

  • Max humidity 75%
  • Max temperature 30˚C