WHICH MALTO ATTIVO TO CHOOSE?

TO EVERY PROCESSING ITS MALT !

SUPER DIASTASIC: Malt Extract Paste (liquid)

is the most versatile malt, which has always been the most widely used in the professional field, ideal for leavened products and especially for indirect doughs, long leavening and the production of true Genovese Focaccia and all typical local focaccia. It gives the best results in terms of development, thin crust, softness, color and fragrance. It is used in percentages ranging from 1/1.5 percent of flour weight in direct doughs with long leavening, up to a maximum of 3/3.5 percent in Biga doughs and Focaccia.

CRISTAL: Malt Extract Powder (Crystallized)

is the powder version of the paste extract and is the ultimate expression in enzyme supply. Ideal for direct doughs using weak flours and short leavening such as breadsticks, crackers, and crushes. Due to its dry formulation, it does not affect the changes in the hydration of a dough at all, so it is particularly suitable for dry or flaky pastry products. Due to the high content of proteolytic enzymes, it ensures maximum digestibility and crispness of the cooked product and keeps it that way for a longer time, gives a more intense aroma and taste, a thin and golden crust, and improves its development. Recommended doses 1 to 2% for yeast products and 0.5 to 1.5% for dry products (on flour weight).

POWDER: Malted Barley Flour (Flour)

Malted Flour is low in sugars but extremely high in starches and fiber, so it is a perfect improver for Flours that are of poor quality or homemade and otherwise low in enzymes (Falling Number =<300). It is also used in combination with Malt Extract (Cristal and Super Diastatic) to improve flours and increase development, improve color and increase storage. Our Malted Flour is superior in quality because it has a very high diastatic power but above all because it is produced using only Barley, the noblest cereal with unique organoleptic properties, while on the market you will mostly find Malted Flours based on banal wheat (durum or soft wheat). Recommended dose 0.5 to 1.5 percent on flour weight.

LET'S MAKE IT CLEAR ONCE AND FOR ALL

On the net you can find many products sold as “DIASTASIC MALT” and thousands of almost always vague incomplete information, so let’s explain clearly and definitively why MALTO ATTIVO is the best choice:

DIFFERENCE BETWEEN MALT AND MALT EXTRACT

to find out if you have purchased pure Malt Extract, simple malted flour or a “blend” of extract+malt flour (often sold under the label “Malt Extract”) simply dilute it in water, if there is any residue left or it does not dissolve completely it is NOT Pure Malt Extract. Malt Extract is composed mainly of complex sugars, while Malted Flour is composed of starches and fibers, both of which contribute enzyme power but only the Extract provides immediately available sugars ensuring a stable supply that lasts throughout the leavening process.

DIFFERENCE BETWEEN MALTED FLOUR AND ACTIVE MALT "POWDER%

Just read the ingredients, POWDER MALT ACTIVE is 100% Barley, so it provides more enzyme and gives unique taste and aroma to Bread. Commercially available are Malted Flours made from plain wheat, which provide enzyme power but no organoleptic contribution

DIFFERENCE BETWEEN READY BLEND OR EXTRACT MIXTURE (SUPER D. or CRISTAL) + ACTIVE MALT POWDER

just look at the prices of the product, never more than with malting does choosing to save money mean losing in taste and performance. Mixing Powder and Pure Extract allows us to achieve maximum performance in terms of development and leavening and exceptional organoleptic contribution, as we mix as many as 2 barley-based diastatic products. Often the blends on the market are mixtures of a single diastatic product with a NON-diastatic one, to understand this just read the Pollack units, which are normally halved. Moreover, only by mixing the two products can you decide whether to give more sugar or more starch.

Knowing the differences will enable you to avoid buying substandard products and guard against possible fraud by untruthful labeling

TODAY YOU KNOW WHY DIASTATIC MALT IS
ACTIVE MALT
ARE NOT THE SAME THING

Formation of Carbon Dioxide in doughs, responsible for the development

Explanatory Table of the development of a dough added with simple sugars – malt flours and malt extract

PAST

I now

II hour

III hour

IV hour

Total

with 1.0% dextrose

620

440

640

560

2260

with 1.0% sucrose

700

510

660

460

2330

with 0.4% malt flour

460

660

790

770

2680

with 1.5% dextrose

620

570

600

620

2410

with 1.5% sucrose

690

690

510

520

2410

with 0.6% malt flour

560

660

750

720

2690

with 2.0% dextrose

680

700

520

520

2420

with 2.0% sucrose

590

680

550

510

2330

with 0.8% malt extract

580

680

780

750

2790

with 2.5% dextrose

660

790

520

530

2500

with 2.5% sucrose

700

770

560

500

2530

with 1.0% malt extract

610

630

810

750

2800

WHITE WITNESS DOUGH

390

560

660

260

1870

FAQ

Everything you need to know about Malt Plus Active

What is malt, who makes it, how to store it, how to use it, here you will find all the answers to your questions

What is Active Malt, who produces it and how ?

It is a grain of a cereal that has undergone a PROCESS by GERMINATION.This process is conducted at the industrial level by the MALTERIE and is used to exploit chemical-physical-biological reactions, which are triggered when a caryopsis (CHICCO) of a grain is hydrated, aerated and kept for several days at controlled temperatures. Under these conditions, the grain moves from a dormant state to its first life stage. Hormones in the germline are activated and begin the synthesis of hydrolytic enzymes (DIASTASE). Enzymes hydrolyze starch by converting it into simple sugars. After about 5 days it is dried, thus stopping all the chemical processes of germination, resulting in stabilized, enzyme-rich grains ready to be sent to two PRODUCTIONS, MALT Flour andMALT Extract.

The steps to obtain a malt extract are: GRINDING (finer than that of malt flour) and SACCHARIFICATION (the resulting flour is mixed with water). Malt enzymes convert the starch into simple sugars and maltodextrins; this process produces a wort composed of sugars, cruscal part (trebbins) and water.Next, the wort is filtered through a filter press (FILTRATION), thus separating the sugar solution from the grains. The solution is then sent to the concentrator forEVAPORATION where the concentrator promotes water evaporation at low temperatures. This produces a concentrated malt extract with a dry residue value of about 80 percent (Paste version). With almost complete evaporation and subsequent grinding, on the other hand, the Crystallized version is obtained

Is the malt all the same ?

There are different types of malt: DIASTASIC (enzymatically active) and NON DIASTASIC (enzymatically inactive). DIASTASIC malt is a considerable source of ENZYMES , and of particular importance are the AMylolytic ones, which play a key role in baking. Malt can be in Flour (Malt Flour, Paste or Crystallized (Malt Extract) and can have profoundly different values of enzyme activity.

The reasons for choosing ACTIVE MALT EXTRACTS in leavened doughs include the high percentage of fermentable SUGARS , readily fermentable by yeasts, and the presence of DIASTASE, an enzyme complex responsible for the transformation of starch into sugars.

In addition, there are Malts extracted from a single grain and Mixed Malts. The most common is Barley and Corn.

Malt Extract or Sugars ?

All sugars stimulate leavening but only Active Malt Extract can also give proper stability to the dough. Here on the side are some graphs and tables that may be helpful to know the differences

When should it be used ?
  • In all direct doughs made with flours with poor enzymatic properties and excessively low strength values (Cheap Flours or National Wheat Artisan Flours)
  • In all Indirect doughs with high acidity (Biga, Mother Dough), to compensate for sugars and rebalance enzyme activity
  • In all direct or indirect doughs where a brighter crust color or greater tightness in rising is sought
What are the Benefits ?
  • Best Leavening
  • Best Maturation
  • Best Dough Holding
  • Better Extensibility
  • Greater Development
  • Thin, golden crust
  • Intense Taste
  • Improved Digestibility
In what percentage is it used ?

The percentage of use varies according to the type of Flour, the method used, the season and the recipe made, so it is IMPOSSIBLE to give a fixed percentage.

To help the user have a percentage on which to base and test, we have made an ACTIVE calculator that takes into account the most important variables and returns an INDICATIVE percentage of use. click HERE to get to the ACTIVE calculator

How is it used ?

Malt can be added directly to flour without special procedures, to make the yeast feeding process immediately active it can be dissolved in water together with the yeast itself (only with Extract or Crystalline)

What is the Diastatic Potency of our Malt ?

The diastatic power of Active Malt is measured in Pollak units. It is not possible to set an actual value because diastatic malt is “alive” and its potency can change depending on several factors, which is one reason why no manufacturer lists it on their packaging.

Indicatively, the Crystallized version is around 5,000 u.p. while the Paste version “Super Diastasic” has a quantifiable power of about 12,000 u.p. while the Malted Barley Flour reaches up to 14,000 u.p. Balanced values and more than adequate in the use in Bakery, Pastry and Pizzeria

Does it contain Gluten ?

Not all Malts contain gluten, it all depends on the product from which they are extracted. One example is Pure Corn or Rice Malt, which, however, have poor enzyme supply. Normally Diastasic Malt is extracted from one or more grains, and Barley is almost always present since it is the grain with the highest enzyme content, so it is correct to say that Diastasic Malt almost always contains Gluten.

Our malt contains gluten and is not recommended for use in foods intended for people with Celiac disease or gluten intolerance.

Currently we have no information that there is a Gluten-Free Active Malt on the market, although in the large baking industry (and even some industrial breweries) people are beginning to use deglutinated NOT diastasic Barley Malt Extract. We therefore anticipate that a diastatic version may also come on the market in the future.

Who Produces it ?

The Active Malt we package is produced in Italy by one of our Partners, a company that has high quality standards and all international certifications. All certifications can be found in the data sheet

What are its Nutritional Values ?

EXAMPLE OF AVERAGE NUTRITIONAL VALUES PER 100 G OF MALT EXTRACT:

(for full specifications download the full Data Sheet)

  • Energy value
  • 303 Kcal / 1290 kj
  • Protein
  • 5,4 g
  • Carbohydrates
  • of which sugars
  • 70 g
  • 45 g
  • Fats
  • of which saturated
  • <0,2 g
  • 0 g
  • Sodium
  • 22 mg
  • Fibers
  • <0,2 g
How is it stored and what is its Shelf Life ?

We supply our retail distributors weekly with merchandise having a minimum 10/12 months,15/18 months for crystallized and 8/10 for Malted Flour shelf life, however this is an indication that has a margin of tolerance of at least another 3 months and, we would add, we have no knowledge of issues related to the use of the product even beyond this date. This is because it is used in very small amounts in products that undergo cooking anyway.

What is most important is proper storage of the product even at room temperature, as long as it is not heated to a temperature that is lethal to enzymes (if in the warmer months you do not have a cool environment, it is best to store it in the refrigerator), but above all care in never contaminating it with external agents. In this case, the drip-saving valve caps in our packages provide more than enough protection for the problem. The cap should never be unscrewed; any excess product that may have come out during dosing should NEVER be put back into the package, but stored in another container and used within a very short period of time

What signs indicate that the product should not be used ?

warning signs about possible contamination of the product are the classic ones of food fermentation:

  • Swelling of the package
  • Excessive foaming (a little light foaming is not a sign of contamination)
  • sour smell
  • Stains of different colors
Where is it purchased ?

Our Diastatic Malt can be purchased exclusively from our direct distributors, retail and wholesale (which you can also find in Market Places such as Amazon and Ebay).

For the time being, we do not supply large-scale retail but we hope to supply it very soon in small and large physical supermarkets as well.