Useful Product Information
- Malts fall into two main categories: diastatic and non-diastatic. From these a wide variety of products with numerous colours, textures and flavours are available.
- High diastatic malts are used for their enzyme activity, usually at low inclusion levels. They are light in colour and neutral in flavour. When added to bread dough, the natural enzymes break down starch to produce maltose and other sugars, which enhance fermentation and contribute towards crust colour, flavour and aroma.
- Low diastatic malts combine functional enzyme activity with higher levels of malt flavour.
- By using specialist milling processes, Edme produces a range of low colour, full flavoured non-diastatic malts which can be added at high inclusion levels to enhance taste in neutral flavoured, colour sensitive products.
- By far the biggest influences on product flavour and colour are the roasted malts. Roasting increases both colour and intensity of flavour, with sweeter, more subtle flavours at one end of the spectrum and stronger, more robust flavours at the other.
- Malted and other grain-based flakes and kibbles provide flavour, texture and nutritional enhancements to a wide range of foods. They are used in multigrain products, and also in standard lines at lower inclusion levels to add a point of difference.
- Malted ingredients can be combined synergistically with other flavouring ingredients to provide a flavour 'twist' to product formulations.
- Less modified malts do not colour excessively during baking, making then useful as toppings and coatings.
- Multi ingredients blending of our own specialists ingredients with factored products can provide endless possibilities for tailor made, customer specific blends.