Bread additives, depending on their composition, are used in the bread production process or to improve certain properties in product quality. Roasted malt flour is a natural additive that is allowed to be used as a bread additive in the Turkish Food Codex. Roasted malt flour is also known as malt extract and beer malt.

One of the most important properties of flour that is effective in bread making is its ability to absorb water. The amount of water required to be added to the flour in order to obtain a dough of a certain consistency (structure) is called the water-removal ability of that flour. The main factors that affect the ability to remove water are the amount and quality of protein contained in the flour, and the amount and quality of starch contained in the flour. Roasted malt flour added to the dough helps to obtain the desired consistency in terms of its ability to absorb water.

Wheat contains many types of enzymes . Of these, the enzyme that most interests bakers in terms of its technological importance is amylase . Alpha amylase enzymes are important for the formation of low molecular sugars from starch. The changes that occur during the fermentation of the dough and at the beginning of cooking depend on the alpha amylase enzyme activity in the flours. In order to improve the enzyme activity in flour, bacterial alpha amylase enzyme preparations and malt flour are added.

Roasted malt flour

• It has a positive effect on water holding capacity, delays staling.

• It is recommended to use 1-3% according to the desired color.

Malt is sprouted grains (mostly barley) that is usually subsequently dried in hot air malt furnaces. These grains are in a slightly wrinkled structure throughout, and are brownish-yellow on the outside and white on the inside. They leave a chalk-like mark and, unlike unmalted grains, are usually floating in water and are also brittle brittle. Malt has the characteristic odor of cooked grains and a slightly sweetish aroma. This mixture includes whole malt, ground malt and malt flour. Roasted malt is also included in this mixture and separated.

Roasted malt flours should be stored in a dry and cool environment.

Usage areas

Roasted malt flour is generally used as a colorant in brown breads (light bread, rye bread, whole grain bread, diet breads, etc.) and in hamburger breads and baguettes. Roasted malt flour, which gives a beautiful appearance to the bread, strengthens the color of brown bread and increases the flavor of the bread thanks to its malt flavor.

Roasted malt flour is also used to increase color and flavor in the production of crackers, biscuits, various cookies, grissini and rusks.

Other ingredients in roasted malt flour, such as dextrins and similar special sugars, improve dough stability, smoothness, shelf life, and reduce the risk of breakage in biscuits, in addition to enhancing flavor.

Roasted malt flour is also used in the manufacture of chocolate, desserts, hot-soluble beverages and malt coffee, as well as baby foods.

Roasted malt flour is also used as a beer colorant in black beer production.

Special breads such as sovital pita and black russian bread contain roasted malt flour.

Where Can We Buy Roasted Malt Flour?

You can buy roasted malt flour from the online store of Hammadler.com, 24 hours a day, 7 days a week, with your credit card in deferred payment or by bank transfer in cash. (You determine your maturity period for the raw materials you buy from Hammaler.com, according to the financial conditions of your business.)

Regarding Roasted Malt Flour: