TECHNICAL - MALT FLOURS
LIGHT MALT FLOURS
High diastatic malt flours, SF1, HDA and Zymax are utilised for their enzyme activity. They are high in colour and have a flour level. When added to a bread dough the natural enzymes in the malt flour break down starch to produce maltose and other sugars which act as yeast foods, enhancing yeast performance during fermentation. These sugars, in combination with the protein in bread flour, also form browning compounds, through caramelisation and Maillard reactions, providing crust colour without excessive baking. These characteristics make high diastatic malt flours ideal for the production of Vienna goods, crusty bread of all types, cracker-type biscuits and inclusion in bread mixes and dough conditioners.
Low diastatic malt flourssuch as FFMF and DEXTRAMALT provide yeast foods and browning compounds at a lower rate and have a high flavour level. Their use in standard breads and morning goods also promotes a soft, even crumb and improved keeping quality. Low diastatic malt flours have a general-purpose role in the bakery, used in all standard breads, rolls, Danish pastries, croissants, bagels and ciabatta.
Speciality malt flours which have been developed by EDME are virtually non-diastatic, light in colour and have exceptional flavour characteristics. MF300, MALTIMAX and WHEATONE are milled from selected wheat malts with good, natural flavour. FLAVAMAX is produced from rye malt and ADAMALT from barley malt, both carrying the characteristic flavour of the parent cereal.
As these products are virtually non-diastatic they can be used at high inclusion rates. Speciality malt flours provide flavour to a wide range of foods from baked goods (including speciality breads, pizza bases and biscuits) to breakfast cereals.
As malt flours are natural ingredients, analytical data will vary upon the growth conditions in any given season. Microbiologically, non-diastatic malt flours have low levels of yeast, moulds and bacteria. Diastatic malt flours have higher levels but these levels are usually still lower than in non-malted products, such as bread flour, due to the kilning process carried out during malting. Nutritionally, malt flours have a high level of carbohydrate and significant levels of protein and fibre. They make a negligible contribution to omega gliadin when used in gluten free product.
DARK MALT FLOURS
Diastatic dark malt flours such as BBMF and BBMF II are produced from a combination of roasted barley malts and enzyme active malts. They provide yeast with food, in addition to natural colour and flavour and are suitable for use in wholewheat and other brown breads. The low level of diastatic activity is sufficient to promote a soft, even crumb and improve keeping quality.
Non Diastatic dark malt flours such as MALTONE and EXTRATONE are milled from barley malts and have been roasted to a medium golden-brown colour with a high natural malt flavour. These malt flours have the widest range of applications in bread and other bake goods providing flavour and colour enhancement. Highly roasted malts with very high flavour and colour levels are used in the production of the darkest malt flours, ROAST and DARK MALT flour. These are used in the production of continental dark breads and in prepared meat, TVP and biscuit products. Their pronounced flavour is also widely utilised in crisp bread products.
EDME also produces roasted malt flours based on Rye; RYETONE 240 was developed primarily for inclusion into Rye products including breakfast cereals, mixed grain breads and biscuits, where its unique flavour can be appreciated. When used at low levels, dark malt flours provide flavour and aroma, particularly in brown breads. At high inclusion rates they provide a high, “malty” flavour. As dark malt flours are natural ingredients, analytical data will vary depending on the growth of any given season. Microbiologically, non-diastatic dark malt flours have very low levels of yeast, moulds and bacteria due to the high temperatures used in their production. Nutritionally, dark malt flours have high carbohydrate levels with significant levels of protein and fibre and low levels of fat. They make a negligible contribution to omega gliadin when used in gluten free products.