| ≥1 piece |
Red rye malt is mainly used in bakeries to improve baking quality, also to strengthen the taste, aroma and colour of the bread.
Fermented (red) rye malt is mainly used in bakeries to improve baking quality, also to strengthen the taste, aroma and colour of the bread.
Rye malt reddish colour rye is achieve with germination (moistened) and fermentation (treated at various temperatures with steam). Rye malt is not roasted as many think.
Fermented (red) rye malt is also used to produce root beer, colour spaghetti, lollypops and candies.
Today, with more and more people consuming natural food products, rye malt is an ideal ingredient. During its manufacturing process no chemicals or Preservatives are added and it is an ideal colouring agent to a variety of food products.
Chemical-physical data:
Colour EBC 150 - 220
Moisture (%) 4,0 - 7,0
Dry extract(%) 50 - 65
Acidity Ph 4,0 - 4,3
Purpose: used for bakijng dark bread. Gives dark brown colour. Improves the taste and aroma
Dosage: up to 6 % of flour quantity.
Usage: for the best result pour 92 - 95 C water on roasted rye malt. Before pouring, rye malt
Packaging:
25 kg paper bags,
50kg polypropylene bags
750 kg bigbags
| Type: |
Rye Malt Flour
|
Made From: |
Rye
|
Certification: |
ISO
|
| Max. Moisture (%): |
7
|
Additives: |
Non
|
Processing Type: |
Fermentation
|
| Weight (kg): |
1
|
Shelf Life: |
12 months
|
Place of Origin: |
Estonia
|
| Brand Name: |
Eesti Leivalinnas
|
Energy value per 100g (kJ/kcal): |
1310 / 313
|
protein (g): |
7,65
|
| fat (g): |
1,65
|
carbohydrate (g): |
80,77
|
of which sugars (g): |
x
|
| Dietary Fiber (g): |
2,62
|
minerals (g): |
1,61
|
water(g): |
5,7
|
| total (g): |
100
|
Color: |
Red
|