Application of Malt Powder

Malt is basically dried and germinated cereal grain. Barley is most commonly preferred as a cereal grain and is soaked in water and later, dried in air. This procedure allows the grain to germinate and the process is known as malting. It helps the starch present in the grains to get converted into sugar, like- glucose and fructose. Malting is employed to produce a number of products that include flours, malted milk, malt whiskey, and malt balls.

Malt powder is of 2 types, namely- diastatic and nondiastatic. Diastatic malt powder consists of active enzymes that convert starch into sugar. It is extensively used while baking bread. Nondiastatic malt powder, on the other hand, does not comprise any active enzymes and is mostly used in drinks for flavor. 

Non-Diastatic Malt Powder

Non-diastatic malt powder is obtained after processing the malted grains. The grains are heated at a temperature above 550c that leads to the destruction of enzymes. It is thus no more diastatic and hence would not help in breaking down the starch. The non-diastatic malt powder imparts a more concentrated and better flavor. Care must be taken while heating and roasting the grains in order to preserve the enzymes that can develop new malt flavors. It also imparts color to the dough and ensures more sweetness. This property makes it highly useful when used to bake bagels.

Diastatic Malt Powder

Diastatic malt powder is also known as dried malt powder and is mostly used as an ingredient by bakers. The powder promotes a strong rise, great texture, and brown crust of the bread. It increases the enzymatic activity in the dough, when added, that leads to more number of starch particles being broken.  The yeasts use these sugar particles as food and hence remain activated during the entire operation of baking. The extra sugar molecules also aid in crust browning through caramelization.

Summary: Malt is usually obtained from barley and is nothing but a dried and germinated cereal grain. The cereal grain is first soaked in water and then dried in air to obtain malt. The entire process is called malting and it converts the starch into sugar.

There are 2 types of malt powder- Diastatic and Non-Diastatic malt powder. Non-diastatic malt powder is obtained after heating the grains at a temperature of 550c that causes the destruction of enzymes. It is used to impart color to the dough and increase the sweetness. Diastatic malt powder is also known as dried malt powder and is mostly used as an ingredient in baking bread. It increases the enzymatic activity and hence aids in the strong rise, great texture, and lovely brown crust.

Malted Milk Powder

Malted milk powder is basically a dried mixture of malted barley flour, wheat flour, and powdered milk. The powder tastes a little bitter when eaten on its own. It is mostly used by adding in shakes & baked goods, sprinkling on ice-cream, peanut butter, banana sandwiches, etc. Malted milk powder is manufactured by adding water to the malted barley and wheat flour. The mixture is then simmered to form a mash and the starch is converted into sugar. The water is then filtered out with the solids being discarded. Liquid milk is later added to the solution and the moisture is removed by evaporation.

Continental Milkose also supplies malted milk powder products, namely- ChocoMalt, Malto Vitaa in numerous flavors. These products have a rich blend of nutrients and is ideal for kids aged 3-16. As malted milk powder supplier, we assure that the products are one of the finest that is available in the market. The advanced machineries available at our facilities makes us one of the prime malted milk powder contract manufacturers.

Global Scenario of Malted Milk products

Malted milk products first originated in North America and Western Europe, but has branched into other parts of the world as well. Asian countries have seen a considerable rise in demand of the malted milk products as health positioning is considered to be the vital factor. The increase in demand of malted products is also been observed due to the changes in the meal consumption and snacking patterns amongst consumers across the globe. Companies have made full use of this opportunity and have developed snacks where malted milk powder has been used as an ingredient. It has also gained immense popularity as nutritional drinks since lot of people are getting aware of the health benefits offered.

Globally, malted milk product is segmented on the basis of source, end use, distribution channel and packaging. On the basis of source, malted milk is divided into barley, wheat, and others. When it comes to end user, retail and food industry are the types. Food Industry is further divided into Dairy, Bakery, Confection, Snacks, milkshakes & smoothies, dietary supplements, and others.

 

 

Summary: Malted milk powder is used as an additive in shakes & baked goods and by sprinkling on ice-creams, etc. It is a dried mixture of malted barley flour, wheat flour, and powdered milk. Malted milk powder, since its inception in North America and Western Europe, has spread across Asian markets as well. Due to its nutritional benefits, it is gaining immense popularity.

The Bottom Line: Continental Milkose is considered as one of the leading dried & non-diastatic malt powder manufacturers. With the state of the art manufacturing facilities available, we ensure that the malt powder developed is of optimum quality. We possess ready formulations as well and that makes competent enough to provide malted milk powder private labeling services.