Powdered Malt Extract: For more fragrant, golden and tasty bread!

If you are looking for a quality product that can improve leavening , give a unique flavor and a golden crust to your baked goods, then malt extract powder (high diastatic power) is the solution for you!

Malt extract powder is a product obtained by germinating, drying, milling, and then concentrating two-row barley . This germination process initiates splitting , a biochemical transformation of starch into simpler molecules (mainly dextrins and maltose ).

This transformation increases the amount of amylase (the enzymes responsible for breaking down starch) which, in turn, will improve the fermentative activity of the yeasts.

The product is diastatic , and can be used in baked goods from 0.4% to 0.8%, to improve leavening , flavor , to give a golden crust and to increase the extensibility of the gluten .

It also helps improve product preservation , increasing the shelf life and quality of the finished product. It also gives bread an intense flavor and a soft texture .

SKB 700 - 900 Alpha-AE units:

Historically, in Italy, diastatic power is expressed in Pollack units, which is the quantity, in grams of maltose, produced in 30 minutes from 1000 g of flour or malt extract by saccharifying a starch solution. This analysis primarily measures beta-amylase activity and is difficult to repeat and reproduce. Internationally, however, diastatic power is quantified more precisely using SKB units (alpha-AE in Trs), which primarily measure alpha-amylase activity. Of the two methods, the only one recognized internationally is the one expressing SKB units (AACC method 22-01).