3 ways to apply malt extract in baking
Malt extract is a natural ingredient made up of proteins, vitamins, minerals and maltose. And thanks to its origin, value and nutritional profile, it is used in the composition and creation of healthy products with clean labels.
The bakery industry uses the ingredient in the manufacture of loaves of bread, hamburger buns, panettone and cookies, with the aim of enriching several properties of the final product. According to Daniela Valim, R&D Coordinator, by adding the extract to the production of breads, it is possible to achieve a golden color, standardize the crust, guarantee softness throughout the shelf life, ensure a fluffier crumb and, of course, accentuate the product’s flavor and aroma.
The applications are diverse and ensure delicious results. “When applied to breads and panettone, in addition to the sensorial benefits, the malt extract acts as a fermentation accelerator, thus reducing the process time, without compromising the performance of the final product. In panettone, malt extract improves softness, elasticity, palatability and enhances flavor notes such as caramel and vanilla.”, adds Daniela Valim, R&D Coordinator.
| BREAD LOAVES AND HAMBURGER BUNS | PANETTONE | PANETONE |
| 3% Dry Standard or Dry Bakery malt extract; | 1% Dry Bakery malt extract; | 3% do extrato de malte Dry Standard; |
| 15% reduction in fermentation time; | 12% reduction in fermentation time (natural fermentation); | Melhora maciez e elasticidade, e maior palatabilidade; |
| Superior softness, better maintaining this characteristic throughout the shelf life. | Higher oven balance, consequently higher specific volume; | Realce de sabor e aroma em notas de caramelo, baunilha e malte; |
| Superior softness, better maintaining this characteristic throughout the shelf life. | Aroma mais intenso, maior cremosidade e ‘mouthfeel’. |
