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Malt Flour

Malt flours are produced by milling grains of malted cereals. In the case of non-malted flours they can be produced to various degrees of refinement. Light coloured malt flours offers varying degrees of alpha amylase, protein and malt flavour. Coloured and dark malt flours are principally used for flavour, texture improvement and appearance enhancement in all areas of the food industry. We manufacture an extensive range of malt flours. In addition, we are also able to develop specific products to meet individual customer specifications and requirements.
Malt Flours are packed in paper/HDPE sacks of 25kg.

Light Barley Malt Flour

They are light in colour and have a low flavour level. When added to bread dough the natural enzymes in the malt flour break down starch to produce maltose and other sugars which act as yeast foods, enhancing yeast performance during fermentation.

When used in white Breads
It enhances the fermentation and yeast performance. It improves the softness and increases volume of bread. It also gives a malty flavor to the bread without affecting the crumb flavour and colour. Generally it is used at low levels of up to 1% of flour weight.

When used in Brown Breads it provides a sticky crumb to the loaf. It is used alone or in a combination of up to 5% of flour weight depending on the desired level of stickiness.

Dark Barley Malt Flour

Dark malts have a deserved reputation for their quality and variety. Bakers and food manufacturers have traditionally used a 'dark malt flour' to enhance flavour and colour in their products. Now, a range of products is available with differing flavour profiles, colour levels and hues to meet the requirements of a more sophisticated industry and consumer.

Nutritionally, dark malt flours have high carbohydrate levels with significant levels of protein and fiber and low levels of fat.

When used in Brown Breads and Brown Rolls
It gives a cake or brioche like crumb to the bread. It also provides a malty flavor to the bread depending on the kind of flour and amount of flour being used. The use of malt extract at a very low level also helps in flavor development. It's most important advantage is that it provides a brown color to the bread and no additional artificial flavour and colour are required. Generally its usage is around 5% of the flour weight.

When used in White Breads
It should be initially used at 3% of flour weight to get a creamy yellow color of the bread. The usage also depends on the individual flavour and colour of the bread required.