Why should we use malt products in our food?

Malt has been a traditional and natural part of baking and brewing all around the world for centuries. Although its actual origin is buried in antiquity, it is believed that malt was manufactured by early Egyptians by placing it in a wicker basket. It was first lowered into the water for steeping in the open wells of that time, after which it was raised above the water level for germination. Among various developments, a major change in the process was in European countries where artificial means of controlling temperature and humidity were developed. The production of malt grew in line with these technological developments and as with many industries it was the development of steam power that allowed extensive production.

Malt

Malt is germinated cereal grain that has been dried in a process, commonly known as "malting".

Barley Malt

It is considered as a highly nutritious substance which is added in the malted food drinks. Barley malts extracts are called "wort" and they contain almost all the essential vitamins.

Malt Extract

It is a viscous golden dark-colored fluid that has the trademark malt and sweet taste. Malt Extract is a characteristic sugar. It is available in two forms - Liquid Malt Extract and Dry Malt Extract. There are different kinds of malt accessible in the malt business.

Biscuit Confectionery Grade Malt Extract is really a sort of roasted malt, however, it is cooked to a light degree at around 25-30° Lovibond. It is generally used to enhance the texture and add some crispiness.

Pharma Grade Malt Extract is made by presenting the liquid malt expels onto a progressively moving band experiencing the vacuum. The resultant honeycomb of material is sugary and is light yellow in shade which is absolutely dissolvable in frosty and bubbling water.

Reasons to use malt products in foods

1.Range of malted grain products that retain the health benefits of

whole grains.

2.Range of baking essential with natural enzyme content giving better

dough performance.

1. Malt Extract proteins quantity and purity having high quality.
2. Natural sweetener with natural vitamins & minerals.
3. A brewing fundamental with excellent fermentability.
4. Low fat nutrition.
5. Premium product association with malted ingredients.
6. Retained product moisture, Lengthening shelf-life.
7. Flavour provider, enhancer, masker, modifier.
8. Colouring foodstuffs with great bitter and roasted cereal aromas.
9. A versatile and natural food ingredient.
10. Malt has a very good substitute of milk powder. As you know milk

powder is not available in the market in pure form, where as Malt is

known for its purity, which overall reduces your production cost.

Malt has been a traditional and natural part of baking and brewing all around the world for centuries. Although its actual origin is buried in antiquity, it is believed that malt was manufactured by early Egyptians by placing it in a wicker basket. It was first lowered into the water for steeping in the open wells of that time, after which it was raised above the water level for germination. Among various developments, a major change in the process was in European countries where artificial means of controlling temperature and humidity were developed. The production of malt grew in line with these technological developments and as with many industries it was the development of steam power that allowed extensive production.

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Malt Extract is a gooey golden dark colored fluid that has the trademark malt and sweet taste.