I’m sure most of you would love to wake up to the delicious smell of freshly baked bread wafting through your home. I enjoy the taste of freshly baked bread at any time of the day. Apart from the usual ingredients like flour, salt, butter / oil, eggs or yeast, have you ever wondered what else is added to give it the necessary crispiness, texture, flavor and color of loaves of bread?
On average, adding malt extract to bread instead of sugar eggs on yeast activity. Apart from the sweet taste it gives to the bread, it also gives a beautiful golden crust to the bread, once baked. You can obtain the required amount of malt extract from local malt extract suppliers.
Now the color of the bread would depend on the ground malt extract that is used in flour form and how much it has been toasted. To get the brown color, you would have to further roast the malt extract flour or the result would be a pale colored flour, which may not impart the required color to your loaf. The darker brown malt extract flour often results from a well-roasted flour, which gives the loaf of bread the golden brown crust, attracting the taste and palette of customers. However, the drawback would be the loss of enzymatic activity of the well-roasted extract.
At the same time, you should also know that the color, taste and stickiness of the loaf of bread varies with the amount of malt extract you use for baking. There are also some stores or providers online, where you can get it from if it is not for local providers. If you use more, you will get the distinctive color and flavor.
For convenience and based on usage, you can choose to source malt in dry or liquid form from malt extract suppliers. Dry malt extract is also known to give the loaf of bread the active enzymes it seeks. Liquid malt, meanwhile, even if it lacks yeast, it is known to ferment at room temperature and should be stored in a refrigerator to last longer.
It’s not just the color, but the malt can also be used to enhance the flavor of the loaf of bread. If it is not in the extract format, you can see that some bakeries or bakers use malt in the powder format for their cooking. Malt, as you can see, comes in various formats such as extract, liquid, light powdered malt, powdered dark malt, etc.
Powdered malt is especially the secret ingredient that gives dark rye breads their color and flavor, specifically those with whole grains. Depending on the form of malt you are using, the amount will vary depending on the recipes, as the flavor or sweetness of the malt syrup is greater than that of the malt powder.