Diastatic Wheat Malt Flour

 

Diastatic wheat malt is used for baking bread products. It increases ferment activity in flour, expands the size of the dough and makes the dough more elastic. 

Dosage: 1-2% of flour quantity. 

Usage: Wheat malt is mixed with flour into the dough.

Features
  • Color: Bright yellow with grey colour
  • Appearance: meal
  • Aroma and Flavor: Sweetish, typical for wheat flour without outsider smells (putrid, mould).
  • Ingredients: Wheat and water

Chemical – physical data

  • Color (EBC): <25
  • Moisture(%): < 10
  • Ph (10%): < 5,5
  • Extract on DB, %: < 85
  • Diastatic powder (wk): 260 ± 30     
  • Alfatoxin B1 (μg/kg): < 2
  • Sum aflatoxin  B1, B2, G1, G2 (μg/kg): < 2
  • DON (μg/kg): < 40
  • Zearalenon (μg/kg): < 10
  • Ochratoxin A (μg/kg): < 1

Microbiological data (number/g)

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

Packaging

  • 25 kg paberbag

Shelf life

  • 12 months

Storage

  • Max humidity 75%
  • Max temperature 30˚C