| ≥1 piece |
Unfermented rye malt (white) is used to achieve the aroma and sweet taste in bread. It also improves the quality of rye flour.
Unfermented rye malt (white) flour is used to achieve the aroma and sweet taste in bread. It also improves the quality of rye flour.
In unfermented rye malt the grain is germinated at a right humidity and temperature.
Rye malt aroma, colour and taste is achieved with Estonian rye and pure drinking water.
Chemical-physical data:
Saccharification 10-15 min
Moisture (%) 4,0 - 7,0
Dry substance(%) 80 - 87
pH (10% solution) 6,0 - 6,3
Purpose: used for baking all kinds of bread. Improves the quality of rye and wheat flour, quickens the time of fermentation (it is a natural ferment).
Dosage: 1 - 2 % of flour quantity.
Usage: for the best results, pour 92 - 95 C water on not roasted rye malt. Before pouring water malt can be mixed with flour.
| Purpose: used for baking all kinds of bread. Improves the quality of rye and wheat flour, |
| |
| |
| Dosage: 1 - 2 % of flour quantity. |
| |
| Usage : for the best results, pour 92 - 95 C water on not roasted rye malt. Before pouring water, |
| rye malt can be mixed with flour. |
| Type: |
White Rye Malt Flour
|
Made From: |
Rye
|
Certification: |
ISO
|
| Max. Moisture (%): |
7
|
Additives: |
Non
|
Processing Type: |
Unfermented
|
| Shelf Life: |
12 months
|
Place of Origin: |
Estonia
|
Brand Name: |
Eesti Leivalinnas
|
| Energy value per 100g (kJ/kcal): |
1574 / 376,2
|
Protein (g): |
11,2
|
fat (g): |
2,91
|
| carbohydrate (g): |
76,3
|
of which sugars (g): |
x
|
Dietary Fiber (g): |
2,61
|
| minerals (g): |
1,77
|
water(g): |
5,21
|
total (g): |
100
|
| Color: |
White
|