To obtain a rye malt the grain is germinated, then dried, and then crushed to obtain smaller fractions. Sprouts contain several times more nutrients that are so rich in malt. For their preservation in the final product drying is carried out at low temperature and pressure.
Rye malt white is a source of vitamins, enzymes, and sugars that affect the rate of fermentation. The dose in an amount of from 0.5 to 3 % by weight of the flour allows to improve rheological properties of such dough extensibility and elasticity. Unfermented rye malt is often applied at the stage of preparation of welding (for example, in the manufacture of such varieties of bread, as the Riga).
Rye malt fermented white is not used in the processing of flour with low ability to help you poop.
The rye malt not fermented – the process of slow down the drying process of grain, purified from sprouts, and a further response aktiviziruyutsya only in the process of applying malt.
The scope of the white rye malt not fermented:
- in the food industry
- medical means.
Nutrition facts per 100 grams:
- PROTEINS, G – 3.0
- FATS, G – 0.0
- CARBOHYDRATES, G – 46.0
- ENERGY VALUE, KCAL – 8184
Composition: 100% rye malt, ground
Storage:store in dry, clean, well ventilated warehouse, not infested with stored-grain pests, at temperature below 20 ° C and relative humidity not above 75%.
Shelf life: 6 months.