EDME-FSL MALT FLOURS
Malt is a grain that has been steeped (soaked), germinated (sprouted) and kilned (heated).
FSL’s partners, EDME, mill a variety of malted wholegrains into quality flours which provide a combination of functional benefits, including colour, flavour and enzyme activity. Malt enhances colour, improves flavour and helps with the rise of your dough. It is divided into two main categories: diastatic (enzyme active) and non-diastatic (enzyme inactive).
Diastatic, which is enzyme-active malt, is usually a powder made from ground barley where the naturally occurring enzyme is still intact. It boosts the yeast in the dough, adds sweetness and depth, and darkens your baked goods, improving the texture of bread, cakes, crackers and biscuits.
Non-diastatic, which is enzyme-inactive malt, is similar to Diastatic malt, but the naturally occurring enzyme is inactive. It adds sweetness and a darker colour but is used purely for flavour as it cannot aid in rising baked goods.
APPLICATIONS OF MALT FLOURS
Malt is the main ingredient of beer, so its colour is measured using the EBC (European Brewing Convention) scale. We at FSL offer a wide range of
Malt flours to perfect your baked goods in flavour, colour, and texture:
Another benefit of FSL Malt Flours is that all our offerings are Vegan and Vegetarian.