date:Jul 28, 2015
stage of the production process is defined, the appropriate malt ingredient can be determined.
The first consideration for formulating is the basic class of malt or malt extract, that is, diastatic or nondiastatic, and standard or specialty. Then, textural attributes can be applied, via a variety of available forms, such as whole kernel, particulate or flour. Malt extract can be incorporated in either liquid or powder form.
Malt is a key ingredient in baking formulations. It has dough conditi