Thermally Stabilized Rye Malt Flour

 

Thermally stabilized rye malt flour, gives dark color, taste and wonderful aroma for all types of bread and rolls of bread.

Technological process is based upon a high temperature and pressure, without using any chemical materials and preservatives. In this way, all pathogenic microorganisms disappear, but all valuable materials, E, B group vitamins remain in the product.

This malt is suitable for all types (wheat, wheat – rye, rye) of bread. High absorption of water improves the elasticity of dough. Dough becomes easy to use. The form and general appearance of product becomes much better. Expands the size of bread products. Absorption of water is 1: 3. 

Dosage: 2 – 5 % of flour quantity.

Usage: Put together with flour into the dough. No special preparation or treatment.

Features
  • Color: Dark brown
  • Appearance: meal
  • Aroma and Flavor: Sour – sweet, close to rye bread flavour, without bitter, burnt and outsider flavours.
  • Ingredients: Rye and water

Chemical – physical data

  • Color (EBC): 250-330
  • Moisture(%): < 7,0
  • Ph (10%): < 6,5
  • Diastatic powder (wk): 0
  • Alfatoxin B1 (μg/kg): < 2
  • Sum aflatoxin  B1, B2, G1, G2 (μg/kg): < 2
  • DON (μg/kg): < 2
  • 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