| ≥1 piece |
Unfermented rye malt (white) grain is used in bakeries to achieve a wholemeal bread from rye malt grain.
Unfermented rye malt (white) grain is used in bakeries to achieve a wholemeal bread from rye malt grain. It is used as a grain and it gives a sweet taste and a strong aroma for the wholemeal bread.
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, |
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| Dosage: 1 - 2 % of flour quantity. |
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| 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 Grain
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Made From: |
Rye
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Certification: |
ISO
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| Max. Moisture (%): |
7
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Additives: |
Non
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Processing Type: |
Unfermented
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| Shelf Life: |
12 months
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Place of Origin: |
Estonia
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Brand Name: |
Eesti Leivalinnas
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| Energy value per 100g (kJ/kcal): |
1574 / 376,2
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Protein (g): |
11,2
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fat (g): |
2,91
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| carbohydrate (g): |
76,3
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of which sugars (g): |
x
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Dietary Fiber (g): |
2,61
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| minerals (g): |
1,77
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water(g): |
5,21
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total (g): |
100
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| Color: |
White
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