Baked products: there’s a flavoursome flour for that.
Who knew? There are many flavour variations of malt.
Let’s start with the flavours - we’ll come back to what malt actually is further on.
The wheel below features the flavours in our non-diastatic malt flour range - flavours that can support in boosting your recipes.
The flavour profile is interlinked with colour - the darker the colour, the more intense the flavour.
The Magic of Malt
Now back to the part about malt…
The flours on the wheel have been milled from grains that have been malted - a process of steeping (soaking); germinating (sprouting); and kilning (drying).
The malting process produces the flavour precursors which are then developed during the roasting stage.
The malting process helps to:
The sorcery of roasting, toasting or steaming
A further step following the malting process is roasting the grains - or in the case of two of our flours, steaming or toasting. This extra stage develops the grain flavours and is where the term ‘non-diastatic’ comes in. Non-diastatic malt grains – and the flour, flakes and kibbles made from them – are non enzyme-active. All the functional impact of amylase (enzyme) activity is lost when that extra heat is applied. This results in non-diastatic malt ingredients that can be used purely for the enhancement of flavour and colour.
Dark Malt flour for chocolate-based bakes
The bitter notes in the flour complement chocolate flavours and enhances the richness of the product.
Maltone in speciality breads
The toasted, light cocoa tones from Maltone add a malty richness to breads. Also great for enhancing crust colour.
Cristone 120 in cakes
The toffee tones in the flour boost the sweet notes in cakes.
Not only are the flours flavoursome and good for boosting colour, other benefits include:
Each flour is milled with the whole kernel, germ and husk which helps to secure all the goodness of a wholegrain.
90% of cereal grains from the UK, the vast majority grown locally - keeping food miles to an absolute minimum.