Knowde Enhanced TDS
Identification & Functionality
- Flavor Family
- Ingredient Name
- Ingredient Origin
- Food Ingredients Functions
- Ingredients
- Wheat Malted Flour
- Technologies
Features & Benefits
- Labeling Claims
- Food Ingredients Features
- Product Highlights
The Muntons malt flour range are made by milling the whole of the malted grain. The range is extensive from light to dark but can be varied to meet the individual customer requirements.
A range of diastatic malt flours are also available and offer higher enzyme activity which enables reduced inclusion levels, increased crust color, open crumb texture and softness.- Key Attributes
Malt flours are a clean label, cost effective source of color and flavor. Simply add to any baked recipe to transform the aroma, flavor and appearance of the product. Diastatic malt flours enhance the texture of yeasted goods, as well as offering improved surface browning.
These products are simply labeled as Barley malt flour or Wheat malt flour.- Benefits
Bread
Color improvement
A range of colors can be achieved in the final product by using our malt flours which are up to 1450 EBC in color. Diastatic malt flours can provide additional crust color to bread at a suggested inclusion level of 0.5% flour weight.
Cost Reduction
The amylases naturally present in diastatic malt flours break down starch to give a sustained release of sugars to feed yeast for optimum fermentation, which can provide a larger volume in yeasted products. These natural sugars provide additional crust color during baking, giving the opportunity to save energy by reducing bake time.
Biscuits, Crackers and Cookies
Color improvement
A range of colors can be achieved in the final product by using our malt flours which are up to 1450 EBC in color, or band dried products up to 75 EBC in color. Diastatic malt flours can be used in yeasted crackers to improve surface color. Suggested inclusion level of 0.5%.
Flavor Notes
A number of flavor notes can be provided by adding malt extracts or malt flours to premiumize and differentiate. These include:
Cheese: Naturally occuring glutamates within malted ingredients can help promote cheese style flavors.
Beer: Hopped malted ingredients can replicate or promote beer flavors by adding bitterness. Works best when combined with malt flours too.
Clean Label
Muntons products are based on cereals and can offer a clean or cleaner label.
Flavor addition
Biscuits with a prominent malt flavor can be achieved by using dried malt extract at an inclusion of 6%. Overall flavor enhancement will be seen at lower levels than this.
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
- Applications
Bakery Cost Saving
Diastatic malt flours can help develop more color and a larger volume in yeasted products. Naturally synthesized amylase breaks down starch to give a sustained release of sugars to feed yeast for optimum fermentation and improved crust color.
Bakery Color & Flavor enhancement
Malt flours help enhance and premiumise crumb color of baked goods as well as adding a variety of flavor profiles; whether it is enhancing cocoa from roasted malts or Introducing toasted flavor from our crystal malts.
Nutrition
Diastatic and crystal malt flours are classed as wholegrain, adding fiber to your recipe.
Technical Details & Test Data
- Process
Our malt flours are produced by milling the whole of the malted grain. Diastatic malt flours are produced at low temperatures to preserve the naturally occurring enzymes, predominantly alpha amylase, within the grain.