Application data for Spraymalt Amber
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| Application Data for Brown Bread Rolls, Brown Rolls, Brown Bagels |
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| Advantage |
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Usage (% of flour weight) |
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| Texture |
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| Moist crumb |
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4 to 10%, dry can be more convenient than liquid |
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| Flavour |
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| General flavour |
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2 to 5% |
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| Application Data for Beverages, Food Drinks, Carbonated Drinks |
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| Advantage |
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Usage (% of flour weight) |
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| Flavour |
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| Chocolate malt |
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Use at high levels, typically 20 to 30% with cocoa powders. The different malt extracts give different taste characteristics. |
| Sweet, but with no added sucrose |
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Naturally sweet with low sucrose. Use at any level. Replace 1 sucrose with 1.25 on a dry solids basis |
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| Application Data for Sugar Confectionery |
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| Advantage |
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Usage (% of flour weight) |
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| Flavour |
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| Increase richness of chocolate |
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Replace some of the sugar with dry malt extract before conching - 10% or more can be added. |
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