date:Jul 28, 2015
ast, it is catching on. Moreover, the other organoleptic attributes it brings to a baked product has led it to be used at much higher rates for function as well as unique natural colors and flavors.
Light-colored standard and specialty diastatic malts at 0.5%-3% are excellent for basic dough conditioning in a yeast-risen dough. Taking the amount up to 5% suits pretzels and crackers. In other bakery formulations, especially chocolate-flavored items, medium- to dark-colored specialty nondiastatic