fermented rye malt
Fermented rye malt is used for baking dark bread. It gives the dark brown color and improves the taste and aroma of the bread. It is also used to color all sorts of healthy foods as it is a natural colorant. Rye malt is a valuable source of dietary fiber and contains no additives nor preservatives. It also helps to improve bread's shelf-life.
Dosage of the product: Up to 8% of flour quantity.
How to use: For the best result, pour 92-95 °C water on fermented 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, sour|
|Ingredients||rye 95%, water 5%|
|Color EBC||170– 270|
|Moisture (%)||4,0 - 7,0|
|Extractivity (%)||49 – 65|
|Ph (10%)||4,0 - 4,4|
|Packaging||paper bags 25kg|
|Pallet Description||wooden pallet|