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2024-07-07 13:57:38
Non-Diastatic Malt
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What is Non-Diastatic Malt?
Non-diastatic malt is used primarily in yeast-leavened bakery products. It functions as food for the yeast, adding flavor, sweetness and crust color to loaves. Non-diastatic malt has no starch-degrading capacity.
Non-diastatic malt is extracted from barley using the following steps:
Sprouting (malting)
Germination
Kilned/roasting
Milling
Origin
Malt is produced from sprouted grains, typically barley. However, wheat and rice grains may be used as well.
Malt obtained from barley grains has traditionally been used as the principal ingredient in the brewing process, and as a minor ingredient for baking applications. Barley, unlike wheat, is very versatile. It has the ability to adapt to unfavourable climate and soil conditions, becoming an economical source for malt production.1
Commercially available wheat or rice malt is rather rare. The higher costs associated with wheat production, and different crop conditions of rice, make them expensive sources for ma
Non-diastatic malt is used primarily in yeast-leavened bakery products. It functions as food for the yeast, adding flavor, sweetness and crust color to loaves. Non-diastatic malt has no starch-degrading capacity.
Non-diastatic malt is extracted from barley using the following steps:
Sprouting (malting)
Germination
Kilned/roasting
Milling
Origin
Malt is produced from sprouted grains, typically barley. However, wheat and rice grains may be used as well.
Malt obtained from barley grains has traditionally been used as the principal ingredient in the brewing process, and as a minor ingredient for baking applications. Barley, unlike wheat, is very versatile. It has the ability to adapt to unfavourable climate and soil conditions, becoming an economical source for malt production.1
Commercially available wheat or rice malt is rather rare. The higher costs associated with wheat production, and different crop conditions of rice, make them expensive sources for ma
Ingredients
- Product Baker’s % Dough System NDM form Comments
- 100% whole wheat bread 2 Straight Dough Syrup Table sugar also added
- Challah 0.6 Straight Dough Syrup Table sugar also added
- Milk Bread 1 Straight Dough Syrup Table sugar also added
- American Rye Bread and Rolls 2.5 Straight Dough Syrup Either use molasses or non-diastatic malt syrup
- Table sugar not included
- French Bread 1 Pre-ferment (Poolish) Syrup Table sugar not included
- Non-diastatic malt syrup added at pre-ferment side
- White Pan Bread 0.5 Sponge and Dough Syrup Table sugar also added at dough side
- Non-diastatic malt added at sponge side
- Vienna Bread 1 Straight Dough Syrup Table sugar also added
- Italian White Pan Bread 0.5 Straight Dough Syrup Table sugar not included
Note: Ingredients may have been altered from the original.
Steps
Directions at bakerpedia.com
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