Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Ingredient Origin
- Food Ingredients Functions
- Ingredients
- Rye Malt
- Technologies
Features & Benefits
- Labeling Claims
- Food Ingredients Features
- Product Highlights
The range is produced by the delicate rolling of malted grains, before either being steamed or dried and toasted. In a wide range of different categories, our cut grains and flaked malts contribute a characteristic texture and traditional malty flavor.
- Key Attributes
These products offer texture (more than unmalted cereals) and a rustic appearance to a variety of baked products. The toasted malt flavor is appealing and enhanced color development may also be seen. This range is 100% wholegrain.
- Benefits
Bread
Texture improvement
Malted cut grains and malted flakes are used to create rustic style breads, by providing textured pieces, a cereal-malt flavor, and also contribute to the wholegrain content. Typical usage level is around 10% of flour weight.
Biscuits, Crackers and Cookies
Texture improvement
Malted cut grains and flakes create a rustic appearance with malty flavor, texture and contribute to wholegrain content. Suggested inclusion level 5 – 10%.
Clean Label
Muntons products are based on cereals and can offer a clean or cleaner label.
Breakfast Cereals
Texture improvement
Cut grains and flakes are commonly used in granolas and mueslis for added texture.
Flavor Notes
The majority of products that include a malted ingredient do not have a prominent malt flavor. Malted ingredients are used to make subtle flavor adjustments and to create a preferred or enhanced flavor profile.
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
- Applications
Bread
Nuttimalt and Flakes will create a rustic malted bread providing malty flavor, texture contributing wholegrain content. Typical inclusion level is around 10%.
Biscuits
Nuttimalt and flakes can be used to add texture to biscuits as well as adding wholegrain content and an interesting rustic/homemade appearance.
Breakfast Cereals
Flakes and Nuttimalt are often used in Mueslis and Granolas for texture addition, traditional cereal flavors and wholegrain content.
Properties
Technical Details & Test Data
- Process
Malted grains are steamed to soften, then rolled to a specified thickness before being micronized (toasted). The micronizing process gives a good texture, develops a toasted flavor, and deactivates any enzymes within the grain. Alternatively, the grains can be coarsely cut and sieved, giving a cut grain with minimal dust.