Thermally Stabilized Wheat Malt Flour

 

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: 4 – 5 % of flour quantity.

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

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

Chemical – physical data

  • Color (EBC): <35
  • Moisture(%): < 5
  • Ph (10%): < 5,5
  • Extract on DB, %: < 70
  • Diastatic powder (wk): 0    
  • 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