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Our wide range of quality malts is based on pure barley, rye or wheat, that have been harvested in northern Scandinavia. Through a special production process fresh raw grains are refined into rich liquid extracts or powder.
Malt is a natural sweetener and gives the baked product a unique rich taste that varies from mild and sweet to deep and robust. It also gives a nice appetizing colour. Malt products promote the fermentation process, by nourishing the yeast so that sugar does not need to be added to the dough. Furthermore, malt retains moisture in the crumb, which improves the freshness and prolongs the shelf life of your baked product.
Malt can be diastatic, i.e. have enzymatic power or non-diastatic. Diastatic malts contain natural enzymes, which decompose the starch to sugar. They are used for pre doughs, like sourdough, in order to accelerate the fermentation process. The diastatic power is different in different malt products and has to be considered when choosing the appropriate malt for your application.