diastatic wheat malt
Diastatic wheat malt is used as an ingredient in the bakery industry. Finest malt-flour with enzymatic activity.
Dosage of the product: 1-2% of flour quantity.
How to use: For the best result, pour 92-95 °C water on diastatic wheat malt. Before pouring, wheat malt should be mixed with flour or the malt can be added directly to the dough.
Shelf-life: 12 months
Storage: T=max 30 °C. Rel. humidity max 75%.
|Aroma and Taste||sweet, slightly sour|
|Ingredients||wheat 95%, water 5%|
|Moisture (%)||4,0 - 7,0|
|Extractivity (%)||80 - 87|
|Ph (10%)||5,8 - 6,3|
|Saccharifi cation (min)||5,0 - 15,0|
|Packaging||paper bags 25kg|
|Pallet Description||Wooden pallet|