Knowde Enhanced TDS
Identification & Functionality
- Flavor Family
- Ingredient Name
- Ingredient Origin
- Food Ingredients Functions
- 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
Flavor Notes
Crystal malt flours exhibit a balance of sweetness, malt and roast flavors. The darker the crystal malt flour, the less sweet and more roasted they become. The suggested inclusion level of crystal malt flours would be 3% of flour weight.
Texture improvement
A granary style bread can be achieved when these particulates are combined with Crystal malt flours.
Biscuits, Crackers and Cookies
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.
Flavor Notes
A number of flavor notes can be provided by adding malt flours to premiumize and differentiate. These include:
Savory: Crystal and roasted malt flours can be used to enhance savory flavors in crackers and savory snacks.
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.
Cereal: Sweet, biscuity and “breakfast” cereal flavors can be achieved through crystal malts.
Chocolate: Dark crystal and roasted malts can be to used to add and enhance premium chocolate notes.
Caramel & Toffee: Crystal malt ingredients can contribute caramel, butterscotch and toffee style flavors.
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.
Clean Label
Muntons products are based on cereals and can offer a clean or cleaner label.
Breakfast Cereals
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.
Caramel & Toffee: Crystal malt ingredients can contribute caramel, butterscotch and toffee style flavors.
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
- Applications
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
Crystal malt flours are classed as wholegrain, adding fiber to your recipe.
Properties
Technical Details & Test Data
- Process
Our malt flours are produced by milling the whole of the malted grain.Crystal malt is processed to maximize the conversion of starch to sugars within the grain before roasting. Generally, the darker the crystal malt flour, the less sweet and more roasted it becomes.