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. Aside from regular ingredients like flour, salt, butter/oil, eggs, or yeast, have you ever wondered what else is added to give it the texture, flavor, color, texture, and color of loaves of bread? ?

On average, adding malt extract to bread instead of sugar eggs lowers yeast activity. In addition to the sweet flavor it gives to the bread, it also gives a beautiful golden crust to the bread, once baked. You can get 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 the form of flour and how much it has been toasted. To get the brown colour, you would have to toast the malt extract flour more or the result would be a pale colored flour, which may not impart the required color to your loaf. Darker brown malt extract flour often results from well-roasted flour, giving the loaf of bread the golden brown crust, appealing to 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, flavor and stickiness of the loaf of bread varies depending on the amount of malt extract you use for baking. There are also some online stores or vendors, where you can get it from if it weren’t for the local vendors. Using more will give you the distinctive color and flavor.

For convenience and usage, you can choose to source your 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 the yeast, is known to ferment at room temperature and must 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 extract format, you can see that some bakeries or pastry shops use malt in powder form for their baking. Malt, as you can see, comes in various forms such as extract, liquid, light malt powder, dark malt powder, etc.

Powdered malt is especially the secret ingredient that gives the color and flavor to dark rye breads, specifically those with whole grains. Depending on what form of malt you are using, the amount will vary across recipes as the flavor or sweetness of malt syrup is greater than that of malt powder.