date:Jul 28, 2015
malts can be used to create desired textures and colors, along with flavor enhancement.
For example, using 15% specialty nondiastatic malt in compound chocolate and cookies lend a desired richness that accents the tastes and colors without overpowering them. These malts can be used at levels of up to 25% in cooked puddings, pie fillings, cakes and brownies, and up to 35% in dark chocolate semisweet cakes, fudge-type brownies and devils food cake items.
Where deep browns and dark sweet or toas