Waldner Baking malt organic 300g tin
Beschreibung
Product information "Baking malt organic 300g tin "
Special malt flour for optimal crispness and perfect browning.
This enzyme-inactive baking malt supports the development of flavor in baked goods and ensures even browning and a crispy crust.
By adding approximately 30 g of baking malt to 1 kg of flour, breads, rolls, pretzels, and yeast pastries develop their full flavor and stay fresh and crispy for a long time.
Ingredients: Malted barley, from controlled cultivation. Lactose-free, yeast-free, egg-free, vegan.
Use and dosage: As desired – Recommendation: 30 g per 1 kg of flour, e.g., for white bread, rolls, pretzels, and much more.
How long should the dough rest?
Since inactive baking malt contains no enzymes, it does not affect fermentation.
The resting times of the dough therefore depend on the specific recipe and the amount of yeast.
Inactive malt is particularly suitable for doughs with long fermentation times (6 hours or more), e.g., overnight in the refrigerator, as this optimally supports flavor and crust quality.
Explanation of inactive and active malt:
The difference between active and inactive malt is that active malt still contains enzymes that break down the starch in the flour into sugar. This promotes yeast activity, ensures better fermentation and light baked goods with a good crust, and is suitable for short fermentation times of up to 6 hours.
Inactive malt, on the other hand, has been heated, destroying the enzymes. It supports flavor, color, and crust formation and is particularly suitable for baked goods with long fermentation times of 6 hours or more.
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Hersteller
Waldner Getreidemühlen biotech GmbH
Kärntnerstraße 62
9900
Lienz
AT
[email protected]
GTIN/EAN:
9120097871343
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