Rye fermented malt (red)
10 - 35 EBC
The use of rye malt prolongs the freshness of bread, increases the biological value of the final product. The proportion of the rye malt used to prepare dough can be up to 10% of the flour weight. During the yeast-malt interaction, alcohol is generated, which allows to use the product in such processes and industries as brewing, baking and yeast production.
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Rye fermented ground malt is used in the baking of rye, rye & wheat, malt and malt & rye breads. It endows rye bread with rich flavor and makes breadcrumbs dark brown. It is a natural bread improver. It increases water absorption of the dough. Mass fraction of extract in dry matter is not less than 84.0. Color index varies from 10.0-35.0 while the acidity is 35.0-50.0. Moisture content in whole grain is max. 8.0, while in ground form it is 10.0.
Characteristics
Color | 10.0 - 20.0 |
Humidity: g™ | 8.0 |
Extraction: min | 84 |
Acidity | 35.0-50.0 |