Barley malt extract, liquid 250 g
Description:
Malt for baking
Info about the product:
The cleaned barley (mostly two-row spring barley, but also winter barley) is soaked in water and germinated in 3 - 4 days. This increases the water content to approx. 40%. The temperature in the germination box is kept at approx. 15 ° C. If the stye has germinated enough, the seedling and the roots that have emerged are removed.
Now the barley grain is dried or kilned and then ground to barley malt.
The barley malt extract is obtained by gently thickening barley malt and water.
The barley malt extract has a very high content of malt sugar, a double sugar made up of two molecules of dextrose.
Powdered malt extract can hardly be stored due to its high water absorption capacity. Therefore, liquid malt extract is much better suited and gives the dough a more direct, faster effect on the leavening capacity.
Preparation:
The addition of barley malt extract improves the properties of the baked goods, in particular browning and yeast activity. Malt extract promotes the yeast growth and thus the loosening of the dough.
Yeast dough and puff pastry 1 - 1.5% of the amount of flour
Small baked goods 1 - 2% of the amount of flour
Wholegrain bread 2 - 3% of the amount of flour
Ingredients:
Malt extract (barley malt, water).
Unit:
In a 250 g container
Service:
Order malt for baking - buy online at sweetART - best quality - low price - fast shipping guaranteed!
Malt for baking
Info about the product:
The cleaned barley (mostly two-row spring barley, but also winter barley) is soaked in water and germinated in 3 - 4 days. This increases the water content to approx. 40%. The temperature in the germination box is kept at approx. 15 ° C. If the stye has germinated enough, the seedling and the roots that have emerged are removed.
Now the barley grain is dried or kilned and then ground to barley malt.
The barley malt extract is obtained by gently thickening barley malt and water.
The barley malt extract has a very high content of malt sugar, a double sugar made up of two molecules of dextrose.
Powdered malt extract can hardly be stored due to its high water absorption capacity. Therefore, liquid malt extract is much better suited and gives the dough a more direct, faster effect on the leavening capacity.
Preparation:
The addition of barley malt extract improves the properties of the baked goods, in particular browning and yeast activity. Malt extract promotes the yeast growth and thus the loosening of the dough.
Yeast dough and puff pastry 1 - 1.5% of the amount of flour
Small baked goods 1 - 2% of the amount of flour
Wholegrain bread 2 - 3% of the amount of flour
Ingredients:
Malt extract (barley malt, water).
Unit:
In a 250 g container
Service:
Order malt for baking - buy online at sweetART - best quality - low price - fast shipping guaranteed!
Durchschnittliche Nährwertdeklaration je 100g
| Energy: | 1274 kj / 304 Kcal |
| Fat: | 0,1 g |
| saturated fats: | 0,1 g |
| carbohydrates. : | 69,5 g |
| sugars: | 48,2 g |
| protein: | 4,8 g |
| salt: | 0,0 g |
| roughage: | 0,9 g |
