Barley malt extract 50
description
An opaque, viscous, thick liquid, free from foreign particles not characteristic of the product.
Red-brown color.
Clean malty-caramel taste.
Malty-caramel aroma.
Completely soluble in water, opalescence is allowed.
Red-brown color.
Clean malty-caramel taste.
Malty-caramel aroma.
Completely soluble in water, opalescence is allowed.
raw material composition
- Brewing barley malt.
- Barley flour.
- Water.
application
Bread and baked goods
Confectionery
Breakfast cereals
advantages of use
Improves fermentation and dough rise
- Contains maltose and simple sugars that are quickly fermented by yeast.
- Speeds up dough proofing, making it more porous and airy.
- Especially beneficial for rye bread, where natural yeast activity is lower.
Enhances color and aroma
- Gives baked goods a golden-brown crust thanks to the Maillard reaction.
- Adds a pleasant malty, caramel, or honey-like flavor note.
Extends bread freshness
- Maltodextrins and sugars retain moisture, slowing staling. Keeps baked goods fresh for up to 5–6 days.
Replaces sugar and artificial improvers
- A natural alternative to sugar, syrup, and enzyme additives (amylases, glucose oxidase).
- Suitable for clean-label and organic recipes.
Replaces sugar and artificial improvers
- A natural alternative to sugar, syrup, and enzyme additives (amylases, glucose oxidase).
- Suitable for clean-label and organic recipes.
Enriches the composition with microelements
- Contains:
- B vitamins (B1, B2, B6).
- minerals (magnesium, phosphorus, zinc).
- amino acids.
main physical and chemical properties
Solids content, %
78 ± 3
Energy value per 100 g of product, kcal
290
Colour, EBC unit
50 - 100
Reducing sugars in solids, %, not less than
75
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