EDME Wheatone

Identification & Functionality

Country of Origin: United Kingdom
Ingredient Name: Wheat Malted Flour
Ingredient Origin: Plant Origin
Food Ingredients Functions: Dough Conditioner
Technologies: Food Ingredients
Product Families: Food Ingredients — Functional Additives
Dough Conditioners & Flour Additives
Food Ingredients — Whole Foods, Extracts & Premixes
Flours & Grains Products

Features & Benefits

Labeling Claims: Halal,
Kosher,
Natural,
Vegan,
Vegetarian
Food Ingredients Features: Crumb Softening,
Enhanced Flavour,
Enhanced Shelf Life,
Excellent Browning aid,
Imparts Flavor,
Improved Water Retention,
Non Diastatic,
Suitable for Vegans,
Suitable for Vegetarian Foods
Product Highlights: Sourcing the best raw a few miles for malting (which includes sprouting): 90% of our raw materials are from the UK, the vast majority grown locally - keeping food miles to an absolute minimum. We have a strong relationship with local growers - helping ensure quality is always top of the agenda. There is robust traceability in our supply chain - enabling you to reassure customers about the ingredients in your products.

Natural wholegrain ingredients: All our malted ingredients are whole grain. The wholegrain consists of bran (Source of fiber, B vitamins, and minerals), endosperm (Carbohydrates, some protein, some B vitamins), and germ (B vitamins, vitamin E, minerals) whilst the refined grain only consists of endosperm (Carbohydrates, some protein, some B vitamins). When the grains are germinated and malted or roasted, or toasted, they retain the full fiber content. This means that our diastatic and non-diastatic malt flours contain all the natural wholegrain goodness.

Wholegrain wheat contains several nutrients including fiber. Vitamins such as folate, niacin and thiamine, and minerals such as zinc and iron.

Toasted malts are created by toasting grains that have already been sprouted and kilned. This results in malts that have deeper, smokier flavors compared with crystal malts - and are light to mid-brown in color. This malt is high in maltose, a reducing sugar. Along with glucose, this provides an excellent and essential food source for the yeast to feed from during the fermentation process. It is also the most abundant form of sugar in malt and significantly enhances the overall flavor profile of the final product. Maltose supports the Maillard reaction, the nonenzymatic browning that is known for making foods delicious. It’s the complex and cascading chemical reaction between reducing sugars and amino acids that occurs during the baking process and it results in the formation of highly appealing flavors and colors. When added to bread recipes, these malts function as a flavoring and crust coloring aid.

Wheatone has a sweet subtle biscuit, mild honey flavor.
Functional Benefits: Non-diastatic malt flours contribute hugely to flavor and color.

Improves Color: Gives a greater depth of color and a more appetizing product appearance. The darker the color, the more intense the flavor.

Boosts flavor: Natural way to add flavors.

Adds volume: Helps you to make more of your product. Ensures a perfect rise in doughs of all kinds. The original, natural, clean-label bread improver.

Enhances Texture: Creates a softer, more even crumb in baked products and a great, gooey texture in malt loaves.

Applications & Uses

Markets: Food & Nutrition
Applications: Food & Nutrition — Food
Bakery,
Cereals & Snacks,
Confectionery,
Convenience Foods,
Savory & Culinary
Food & Nutrition — Nutrition & Well Being
Functional Foods
Food & Nutrition Applications: Biscuits,
Bread,
Breakfast Cereals,
Cakes,
Confectionery Products,
Crackers,
Energy Bars,
Food Batters,
Muffins,
Pies,
Protein Bars,
Ready Meals,
Sauces,
Snacks
Product Applications: Stickymalt loaf

Crackers

Bread

Bakery

Energy bars

Cakes & biscuits

Batters & coatings

Savory Pies

Breakfast Cereals

Ready meals

Beverages

Confectionery

Properties

Physical Form: Powder
Flavor: Subtle, Biscuit, Toasty, Malty/slightly granular, characteristic product with no off-taste
Appearance: Pale fawn free flowing flour
Odor: Malty/wheat overtones, characteristic of product with no off-taints or aromas
Typical Properties
Physico-Chemical Properties
Microbiological Values
Nutritional Information
Heavy Metals
Mycotoxins

	Value	Units	Test Method / Conditions
Color	55.0	—	EBC
Malted Wheat	100	%	—
Typical Fibre Content	9.5	g/100g	—
Texture	Free flowing flour	—	—

	Value	Units	Test Method / Conditions
Moisture Content	3.5 - 9.5	%	Infra-red Moisture Meter
Color	30 - 80	EBC	EBC
Hagberg	100 - 999	F.N.	F.N.*
Particle Size (Sieve min. 0.50mm)	0 - 5	%	Hand sieve, retained
Particle Size (Sieve min. 0.25mm)	0 - 15	%	Hand sieve, retained
Particle Size( Sieve max. 0.25mm)	80 - 100	%	Hand sieve, throughs

	Value	Units	Test Method / Conditions
Total Viable Count	max. 500,000	cfu/g	AM/M: 01-1
Yeasts & Moulds	max. 5,000	cfu/g	AM/M: 10-1
Coliforms	max. 5,000	cfu/g	AM/M: 02-1
Escherichia coli	max. 10	cfu/g	AM/M: 04-6
Bacillus cereus	max. 100	cfu/g	AM/M: 13-1
Salmonella	Absent in 25g	cfu/g	AM/M: 12-3

	Value	Units	Test Method / Conditions
Energy	1434	kJ	070-011
Protein Content	11.6	g	070-005-02
Carbohydrate	63.9	g	070-010
Carbohydrate of which Sugars	9.8	g	070-014
Dietary Fibre	11.9	g	070-008
Total Fat	1.5	g	070-006
Saturated Fat	0.42	g	070-012
Monounsaturated Fat	0.2	g	070-012
Polyunsaturated Fat	0.84	g	070-012
Sodium Content	0.021	g	070-009
Salt Content	0.052	g	070-009
Moisture	9.8	g	070-002-01

	Value	Units	Test Method / Conditions
Cadmium Content	max. 0.10	mg/kg	Atomic Absorption
Lead Content	max. 0.20	mg/kg	Atomic Absorption
Arsenic	No legal limit	—	—
Copper	No legal limit	—	—
Iron Content	No legal limit	—	—
ZInc Content	No legal limit	—	—
Mercury Content	No legal limit	—	—
Tin Content	No legal limit	—	—

	Value	Units	Test Method / Conditions
Ochratoxin A	3	ppb	AM/R/960
Total Aflatoxins (B1, B2, G1, G2)	4	ppb	AM/R/999
Aflatoxin B1	2	ppb	AM/R/999
Deoxynivalenol	750	ppb	ISO 17025
Zearalenone	75	ppb	ISO 17025
T-2 Toxin	100	ppb	ISO 17025

Regulatory & Compliance

Certifications & Compliance: Halal,
Kosher,
Vegan
Quality Standards: BRCGS

Technical Details & Test Data

Malting Process: Non-diastatic malt grains and the flours made from them are non-enzyme-active. The malting process includes steeping, germinating (sprouting), and kilning which increases enzyme activity. The full halting of that activity happens when the malted grains are roasted or in this case our product is toasted. All the functional impact of amylase (enzyme) activity is lost when that extra heat is applied. This results in non-diastatic malt ingredients that can be used purely for the natural enhancement of flavor and color.

The malting process helps to:

Improve essential amino acid composition.

Improve protein and starch digestibility.

Decrease anti-nutrients such as phytates and tannins.

Increase nutrient density.

Increase vitamins and minerals, especially Vitamin B complex and folates.

Boost naturally occurring enzyme activity.
Enzyme Activity: Halting enzyme activity within the grain during the malting & roasting or toasting process:

Dormancy: After harvesting, cereal grains are gently dried to low moisture levels so they can be safely stored and kept dormant. The biological processes that initiate germination remain inactive and the starch and protein within the grains are now stable.

Germination: When the grains are hydrated in the first stage of malting, they come to life and rootlets appear indicating germination. They begin to produce enzymes (biological catalysts) that break apart the large starch and protein molecules into simple sugars and amino acids. In the normal life cycle, these would create the building blocks for new plants.

Drying: The sprouted grains are kilned until they are both dormant and stable. At this stage, the enzymes produced by the grains are still viable although much of the starch and protein has been modified.

Roasting or toasting: The malted grains undergo intense heat treatment in the form of roasting or toasting. This reduces and eliminates enzyme activity and creates darker, richer grains that can be turned into flavorsome flours.
Milling Process: Tipping and cleaning: Grains arrive on site. They are tipped into silos and go through a comprehensive cleaning process.

Storing: Once cleaned, the grains are stored in bins in the milling department. On the way to being milled, they pass through a magnet.

Screening and milling: In the impact mill, grains are ground into flour. Different particle sizes are achieved by changing the size of the mill screen.

Sieving: The coarse flour is then sieved multiple times to separate the larger and smaller partcles. This allows us to create wholegrain or partially refined flours.

Bagging: Once sieved, the flours are bagged, weighed and labeled.

Metal detecting: The bags go through further metal detection.

Storing and distributing: Then the bags of flour are loaded onto a pallet and stored ready for distribution.

Packaging & Availability

Packaging Type: Bags
Regional Availability
Packaging Information: max. pmin. max. strongmin. Primary Packagingmax. /strongmin. max. /pmin. max. table border="1" cellpadding="1" cellspacing="1"min. max. tbodymin. max. trmin. max. td style="text-align:center"min. max. strongmin. Type of Packagingmax. /strongmin. max. /tdmin. max. td style="text-align:center"min. max. strongmin. Materialmax. /strongmin. max. /tdmin. max. td style="text-align:center"min. max. strongmin. Colourmax. /strongmin. max. /tdmin. max. td style="text-align:center"min. max. strongmin. Net Weightmax. br /min. per Unitmax. /strongmin. max. /tdmin. max. td style="text-align:center"min. max. strongmin. Gaugemax. /strongmin. max. /tdmin. max. td style="text-align:center"min. max. strongmin. Method of Closuremax. /strongmin. max. /tdmin. max. td style="text-align:center"min. max. strongmin. Dimensionmax. /strongmin. max. /tdmin. max. /trmin. max. trmin. max. td style="text-align:center"min. Paper Sackmax. /tdmin. max. td style="text-align:center"min. 3 Ply paper sackmax. /tdmin. max. td style="text-align:center"min. Brown &max. br /min. Yellowmax. /tdmin. max. td style="text-align:center"min. 210gmax. /tdmin. max. td style="text-align:center"min. 2/70NK,max. br /min. 80+10 PEFOmax. br /min. max. /tdmin. max. td style="text-align:center"min. Stitchedmax. /tdmin. max. tdmin. max. p style="text-align:center"min. L - 760mmmax. /pmin. max. p style="text-align:center"min. W- 560mmmax. br /min. H - 165mmmax. /pmin. max. /tdmin. max. /trmin. max. /tbodymin. max. /tablemin. max. pmin. max. /pmin. max. pmin. max. strongmin. Tertiary Packagingmax. /strongmin. max. /pmin. max. table border="1" cellpadding="1" cellspacing="1"min. max. tbodymin. max. trmin. max. td style="text-align:center"min. max. strongmin. Type of Packagingmax. /strongmin. max. /tdmin. max. td style="text-align:center"min. max. strongmin. Materialmax. /strongmin. max. /tdmin. max. td style="text-align:center"min. max. strongmin. Colourmax. /strongmin. max. /tdmin. max. td style="text-align:center"min. max. strongmin. Net Weight per Unitmax. /strongmin. max. /tdmin. max. td style="text-align:center"min. max. strongmin. Dimensionmax. /strongmin. max. /tdmin. max. /trmin. max. trmin. max. td style="text-align:center"min. Stretch Wrapmax. /tdmin. max. td style="text-align:center"min. 19 micron PEmax. /tdmin. max. td style="text-align:center"min. Clearmax. /tdmin. max. td style="text-align:center"min. Approx 750gmax. /tdmin. max. td style="text-align:center"min. N/Amax. /tdmin. max. /trmin. max. trmin. max. td style="text-align:center"min. Pallet Linermax. /tdmin. max. td style="text-align:center"min. 65 micron LDPEmax. /tdmin. max. td style="text-align:center"min. Bluemax. /tdmin. max. td style="text-align:center"min. 160gmax. /tdmin. max. td style="text-align:center"min. 1000x1200mmmax. /tdmin. max. /trmin. max. trmin. max. td colspan="1" rowspan="2" style="text-align:center"min. Palletmax. /tdmin. max. td style="text-align:center"min. Woodmax. /tdmin. max. td style="text-align:center"min. Beigemax. /tdmin. max. td style="text-align:center"min. Approx 25kgmax. /tdmin. max. td style="text-align:center"min. L - 1200mm,max. br /min. W - 800mm.max. br /min. H - 145mmmax. /tdmin. max. /trmin. max. /tbodymin. max. /tablemin.
Transportation: max. pmin. All goods are to be transported on clean, dry, covered vehicles that are free from all infestation.max. /pmin.

Storage & Handling

Shelf Life: 12 months (Unopened), 1 months (Once opened)
Storage Condition: max. p bis_size="{"x":0,"y":0,"w":0,"h":0,"abs_x":0,"abs_y":0}"min. Cool, dry ambient conditions suitable for food storage.max. /pmin.

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