diastatic rye malt
flour product
Diastatic rye malt is used as an ingredient in the bakery industry. Finest malt-flour with enzymatic activity.
Dosage of the product: 2-6% of flour quantity.
How to use: For the best result, pour 92-95
°C water on diastatic rye malt. Before mixing, rye malt should be mixed with flour
or the malt can be added directly to the dough.
Shelf-life: 12 months
Storage: T=max 30 °C. Rel. humidity max 75%.
| product description | |
|---|---|
Color | white/beige |
| Appearance | flour |
| Aroma and Taste | sweet, slightly sour |
| Ingredients | rye 95%, water 5% |
| chemical-physical standards | |
|---|---|
| Moisture (%) | 4,0 - 7,0 |
| Extractivity (%) | 80 – 87 |
| Ph (10%) | 5,8 – 6,3 |
| Saccharifi cation (min) | 5 - 15 |
| Packaging | paper bags 25kg |
| Pallet Description | Wooden pallet |
| Pallet | FIN/EUR |
| Qty/pallet | 1000/750kg |