Hefe Schweiz AG RogoNew

Identification & Functionality

Ingredient Name

Barley Malt Extract

Ingredient Origin

Plant Origin

Ingredients

Barley Malt Extract

Technologies

Food Ingredients

Product Families

Food Ingredients — Whole Foods, Extracts & Premixes

Flours & Grains Products

Composition

Barley malt extract.

Features & Benefits

Labeling Claims

Additive-free,

Halal,

Kosher,

Natural

Food Ingredients Features

Excellent Browning aid,

Long Lasting Freshness

Advantages

• Better driving ability
• Good browning of the crumb and crust
• Improvement in the taste of bread
• Prolongation of freshness
• Low dosage = low cost calculation

Applications & Uses

Markets

Food & Nutrition

Applications

Food & Nutrition — Food

Bakery

Food & Nutrition Applications

Bread,

Bread Crumb

Uses

Can be used with high-enzyme flours.

Dosage

1 - 4% on flour content.

Recipe Suggestion: Malt Bread

Malt bread

• 2000 g swelling piece*
• 2000 g semi-white flour
• 2000 g odor flour
• 140 grams of salt
• 300 g baker's yeast
• 2500 grams of water
• 120 g RogoNeu (dissolve RogoNeu and yeast in the water)
• Soaking piece: 1000 g water, lukewarm, 1000 g coarse rye, soak for approx. 60 minutes
• Working up: Weigh the pieces of dough in a round shape and work up in an oval after the resting time. Dip the surface in the rye flour and set aside to cook. After 45 min.
• Baking: Shoot in steam in a medium-warm oven and bake crispy with an open draft.
• Declaration in the end product: Wheat flour, water, baker's yeast, rye meal, salt, malt extract 
• Preparation: Mix slowly for 10 minutes, knead on high speed for 2 minutes
• Stick fermentation: 30 min.

Recipe Suggestion: Ruchweggen

Ruchweggen

• 1000 grams of water
• 1000 grams of milk
• 3500 g odor flour
• 120 g baker's yeast
• 90 grams of salt
• 40 g RogoNew
• 400 g butter or fat
• Working up:  Weigh the pieces of dough in a round shape, work up in an oval after a short resting time. Surface in (way shape). Brush with eggs and set aside. After 45 minutes, make four vertical cuts with scissors.  
• Baking:  Shoot in steam in a medium-warm oven and bake with an open draft.
• Declaration in the end product:  Wheat flour, milk, water, butter, baker's yeast, salt, malt extract 
• Preparation:  Mix slowly for 10 minutes, knead on high speed for 2 minutes
• Stick fermentation: 30 min. 

Properties

Physical Form

Liquid

Appearance

Fluid

Regulatory & Compliance

Certifications & Compliance

Halal,

IFS Certified,

Kosher

Packaging & Availability

Packaging Type

Cans

Packaging

15 kg can.