diastatic rye malt
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%.
|Aroma and Taste||sweet, slightly sour|
|Ingredients||rye 95%, water 5%|
|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|