Rye, oat and buckwheat malts are indispensable ingredients in baking. Malt improves the taste and aroma of bread, prolongs the shelf life and increases the biological value of a bakery product.
Bakery malt
- Rye fermented malt
- Rye unfermented malt
- Buckwheat malt
- Wheat malt
- Oat malt
Malt types in bakery
| Malt type | Launched |
|---|---|
| Barley malt | 2012 |
| Wheat malt | 2013 |
| Buckwheat malt | 2018 |
| Oat malt | 2020 |
| Rye malt | 2021 |
In baking, rye, oat, buckwheat malts are used to improve the color, taste and aroma of bread. The crumb acquires a brownish color and a characteristic malty aroma and taste.
In bakery, rye malt is used to improve the color, flavor and aroma of bread. The crumb turns out to be a pleasant brownish color, with a characteristic malty flavor and taste. The use of rye malt helps to keep bread fresh longer, increases the biological value of a final product. In dough kneading, the content of rye malt can reach 10% of flour mass. When malt reacts with yeast, alcohol is released, which allows to use the product in processes and industries such as brewing, bread and yeast production.
About malt house "Organic Food"
In December 2020, Grainrus acquired the Organic Food LLC’s production assets to produce the rye malt under the Kursky Solod (Kursk Malt) brand. The production’s unique feature is the individual heating of each bed, with the automatic temperature and humidity conditions support.
The rye malt is produced at the modern facilities of Organic Food LLC put into operation in 2018 with a full cycle of malting. A special production feature is the ability to produce “targeted” batches of malt with specified properties in color, flavor, aroma, taste, color index, extract potential, acidity, and grinding coarseness. The production has the capability of individual heating of each bed, with automatic maintenance of temperature and humidity conditions.
In January 2022, Organic Food LLC was recognized as “Enterprise of the Year 2021” by the League of the Best Russian Enterprises Community as part of the national rating. The international expert committee honored the company with two awards in the categories Enterprise of the Year and Manager of the Year.
Unfermented rye malt - homogeneous grain mass with a sweet and sour taste resembling the taste of rye bread. Weight fraction of extract in dry matter is not less than 80.0. Color index 3.0, acidity in a range of 15.0. Moisture content max 8.0 in whole grain, 10.0 in ground form. Saccharification rest lasts 25 minutes.
Malt types
| Type | Extract |
|---|---|
| Rye fermented (red) | 84.0 |
| Rye unfermented | 80 |
|
|
|
A unique feature of the production is the individual heating of each bed with automatic temperature-humidity conditioning. The production is technologically able to produce customized malt batches with the specified color, taste, coloration, extract potential, acidity and grinding coarseness rate parameters.
