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Characteristics
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Dry powder
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Description
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Dry rye malt – this is ingrowing process geted vitamins and mikroelements saturated natural addition, used for bread and kvass products. Malt helps for starch disociate into suggar and also hard splited proteins convert into easy melt substances, that is why better paste rise process, bread taste, aromate and colour. Maltose, in malt existent suggar, lows paste fermenting time and geting light product strukture, plumper pulp, lower product size.
Dry fermented malt is used for dark kinds of bread production. It gives for bake production dark brown colour, improves bread taste and aromate. Wanted to have an optimal result, malt brew up with 92-95 oC temperature water. Also can brew up with flour. Dosage – till 6 % from flour amount.
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