Barley malt extract 7000
description
An opaque, viscous, thick liquid, free from foreign particles not characteristic of the product.
Dark brown color.
Taste typical of malt, ranging from slightly sweet to roasted, with a slight bitter note permitted.
Aroma typical of malt.
Completely soluble in water, opalescence is allowed.
Dark brown color.
Taste typical of malt, ranging from slightly sweet to roasted, with a slight bitter note permitted.
Aroma typical of malt.
Completely soluble in water, opalescence is allowed.
raw material composition
- Brewing barley malt.
- Barley flour.
- Water.
application
Color adjustment for:
Bread and baked goods
Confectionery
Beer
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.
- Gives the crumb a beautiful appearance due to even gas formation during dough fermentation.
Enhances color and aroma
- Gives baked goods a brown or dark brown color.
- 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.
Enriches the composition with microelements
- Contains:
- B vitamins (B1, B2, B6).
- Minerals (magnesium, phosphorus, zinc).
- Amino acids.
main physical and chemical properties
Solids content, %
70 ± 2
Energy value per 100 g of product, kcal
290
Colour, EBC unit
7000 - 9000
Reducing sugars in solids, %, not less than
-
How to buy
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