Baking & Snack - March 2009 - 77

79
unique formulation, color and flavor
characteristics," Ms. Giebel said. "For
example, malted wheat flour is characterized by a creamy flavor, whereas
malted rye has applications in ryeflavored breads and crackers."
Mr. Fuller added, "Malted wheat
and rye flakes are simply whole malted grains that have been moistened,
flattened and toasted. These can be
added to bread recipes without soaking and give a fantastic rustic visual
and a burst of savory malty flavor."
INNOVATIVE
APPLICATIONS.
"We are developing an ultrafiltered
'super dark' malt extract that offers
a completely different set of benefits compared with traditional malt
extracts. The dark color combined
with a roasted taste is the perfect
complement to chocolate products,"
Mr. Fuller said. "When about 2%
is added to a formula, it provides a
glossy cake crumb with dark chocolate color and enhancement of bitter chocolate flavors suggestive of a
premium product. This product also
gives an attractive dark appearance
to rye breads."
It's also now possible to develop
rich chocolate flavor in brownies without any cocoa while adding
whole-grain goodness from specialty
malted barley flours. "A combination
of whole-grain chocolate malted
barley flour and caramel malted barley flour develops all the flavor and
color in a prototype brownie recipe
ᮢ An intense roasting process produced a
specialty malted barley flour that mimics the
color and functionality of black cocoa and has the
benefits of whole-grain flour.

we developed. Because the grains are
pure malted barley flour, the only
ingredient to add to the ingredient
deck is 'malted barley,' and it can
help a manufacturer develop product claims like natural, whole grain
and non-GMO," Ms. Giebel said.

These dark roasted malts can also be
used to develop rich coffee and unique
flavors in specialty teas, according to
Ms. Giebel. They are caffeine free and,
again, help manufacturers develop or
retain a cleaner label.
"Caramel malt ingredients can

The Verdict is in:
Adding Malt Delivers The Grain.

The Whole Grain. And Nothing Of The Bitterness.

r
Your whole grain, artisan concept is right
for today's market. Unfortunately,
consumer tests show their taste to be
somewhat bitter. You've tried other
sweeteners, but the grain bitterness
still comes through.
To mellow the bitterness of whole grain,
you need to add malt. Available
either liquid or dry, malt is the secret
ingredient that lets all the goodness of
whole grains flourish, while smoothing
out their bitter notes.

BRIESS MALT & INGREDIENTS CO.

The wholesomeness of whole
grains, mellowed by malt.
Your customers will swear by it.

MALT PRODUCTS CORPORATION
Your customers are sure to taste the difference.
88 Market Street * Saddle Brook, NJ 07663 * 800.526.0180 * www.maltproducts.com
For more information, see Page 129

March 2009 / BAKING & SNACK



http://www.maltproducts.com

Baking & Snack - March 2009

Table of Contents for the Digital Edition of Baking & Snack - March 2009

Contents
Baking & Snack - March 2009 - 1
Baking & Snack - March 2009 - 2
Baking & Snack - March 2009 - 3
Baking & Snack - March 2009 - Contents
Baking & Snack - March 2009 - 5
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