Malt and malt preparations - use in bakery (discussion)

To begin with, it is best to focus on the author's recipe, as the author of the recipe himself suggests.

Liquid malt, malt extract is added at the rate of 1-2 tbsp. l measured for 350-500 grams of flour.

Dry malt, preferably fermented red rye, at the rate of 1-3 tbsp. l. dimensional, you can add immediately when kneading the dough, or you can first steam it with boiling water and let it cool until warm, then into the dough when kneading.

about 25-30 grams and 100-120 ml. boiling water, then add water to the total amount of water for the recipe.

Here, for a start like this

[Milada]

Milada if you use dry malt, then it must be brewed, and from the total amount of liquid according to the recipe, you must remove the amount of water that was used to brew malt, for example: water in the recipe is 200 ml, for brewing malt you need 30 ml, which means you need to pour water 170ml, and then, when kneading, keep an eye on the bun - the flour is still different for everyone and it may be necessary to add some water during the kneading process.

Thank you. With water I realized, but which one is the best to buy - dry or liquid?

I like dry malt more, with it the bread is "fragrant". Although before, when there was no dry malt, it also baked with liquid malt. It also turned out deliciously.

Thank you. With water I understood, but which one is the best to buy - dry or liquid?

Natural malt - red rye fermented, ground

Liquid is an extract! There is also kvass wort in cans, which contains barley and rye malt - also good for rye dough

I meant leavened wort

I meant leavened wort

I answered! Kvass wort needs 1-2 tbsp. l. for 400-500 grams of flour, right when kneading the dough.
Just read the composition on the label - barley and rye fermented malt should be available.

Thank you. Determined Buy dry.

A lot of white malt appeared in the house. Tell me what kind of bread you can add it to, except for Riga. Or not at all?

Dear members of the forum, tell the newbie whether it is possible to somehow replace malt with kvass concentrate for baking rye bread: - \: - \

Can! Take 1-2 tbsp. tablespoons of concentrate and add liquid to the desired amount according to the recipe

Dear members of the forum, tell the newbie is it possible to somehow or replace malt with kvass concentrate for baking rye bread

Just read this topic, advice from our users!

Malt is replaced by kvass wort (kvass concentrate) 1 tbsp. l. for 350-400 grams of flour, you can not dissolve in water.

Girls, I bought maltose molasses and I want to bake bread on it. Tell me how to use it? The question is certainly stupid, but I have never baked with molasses.

Girls, I bought maltose molasses and I want to bake bread on it. Tell me how to use it? The question is certainly stupid, but I have never baked with molasses.

It is sweeter than honey, so when I bake with molasses, I put it a little less than him. But recently she refused it - it is too sticky, it takes a long time to scrape off a spoon. ...

If you just pour boiling water or hot water over the malt and wait for it to cool (about 20-30 minutes), then yes, there is no difference, compared to dry laying

Correctly, the malt must be steamed and kept at a temperature of 65 * C for about 2 hours, then gradually cooled to 35 * C and only then put into the dough.
During this process, the saccharification of malt takes place, and this is what gives rye flour bread its unique taste and spirit. and a beneficial effect on the dough.

Thank you Admin!
Previously, I poured boiling water over it, cooled it for 15-20 minutes. Later, I simply filled it up with dry malt, since there really was no difference.
Now I will also try on your advice!

Thank you Admin!

Now I will also try on your advice!

To your health! And definitely a new taste experience!

Dear members of the forum, tell the newbie is it possible to somehow or replace malt with kvass concentrate for baking rye bread

It is possible, but it should be borne in mind that in the production of KKS (kvass wort concentrate), no more than 20% rye malt is used in the filling.

White malt is primarily made from barley.

There can be confusion here. It should be explained whether it is rye or barley malt. Since rye malt according to GOST is fermented and unfermented, popularly it is red and white, respectively.
And it is barley in Africa too.

Can you please tell me is this malt or is it not right?
Malt flour "SLODIN INTENSIVE"

Description

Pack quantity: 20 kg
Minimum lot: 1 kg
Ingredients: Rye malt
Nutritional value: Proteins - 5.5 g; Fat - 3.4 g; Carbohydrates - 64.3 g; Energy value: 314 kcal / 1313 kJ
Dose: 1.0 - 3.5% by weight of flour
Expiration date: 12 months
Storage conditions: Store in a dry, dark place closed. Intended for further processing.
Country: Czech Republic
Manufacturer: IREX ENZIMA s. R. about.

Characterization of product properties
Gives the crumb of bread an intense chocolate color, improves the taste and aroma of finished products.
Product application areas
It is used for the production of rye and rye-wheat breads.

Can you please tell me is this malt or is it not right?
Malt flour "SLODIN INTENSIVE"

Naturally, this is malt. Written:

Ingredients: Rye malt

Why do you doubt? Because it says malt flour? Malt is made from barley, wheat or rye.

Yes, due to the fact that flour is written
Thank you

Can you please tell me is this malt or is it not right?
Malt flour "SLODIN INTENSIVE"

I think this is what we sell under the name Naturin. The manufacturer is named IREX, before we were supplied with Irex products, it was of very high quality. Naturin and Malt differ in grinding (perhaps not only this). Naturin has always been like flour and malt like bread crumbs. But both are very suitable for rye bread.

Here you can see the link about Naturin, although now it is of Russian production, but I still like it, although the IREKSovsky was better. 🔗

I think this is what we sell under the name Naturin. The manufacturer is named IREX, before we were supplied with Irex products, it was of very high quality. Naturin and Malt differ in grinding (perhaps not only this). Naturin has always been like flour and malt like bread crumbs. But both are very suitable for rye bread.

Here you can see the link about Naturin, although now it is of Russian production, but I still like it, although the IREKSovsky was better.

Thank you, tell me, do you need to brew it or can you throw it right away?

Thank you, tell me, do you need to brew it or can you throw it right away?

I do not brew malt or naturin. Previously, I brewed first, and then stopped - I did not notice the difference.

[Tanyulik]

Can you please tell me is this malt or is it not right?

Tanyulik
I was alarmed by the following ... Intended for further processing ....
Usually they write ...The product is ready for use...

[Tanyulik]

Tanyulik
I was alarmed by the following ... Intended for further processing ....
Usually they write ...The product is ready for use...

So the malt is further processed ... in the brew, and in the bread About it you can also say "the product is ready for use" depending on where and how to use

[Tanyulik]

Tanyulik
I was alarmed by the following ... Intended for further processing ....
Usually they write ...The product is ready for use...

This only goes to show that you can't just eat it with a spoon. Many phrases are just "translation difficulties"

[Admin]

Admin sazalexter
Thank you!

And my husband brought me wheat malt instead of rye (not ground, but whole grains). I read the whole topic, but I still didn't understand, what should I do with it? I wanted to bake wheat-rye bread ... I tried to grind and put in white bread 2 tbsp. spoons - the bread turned out to be sticky
Tell me, pl. somebody - what should I do with it? I will look for rye malt again ...

Go to the section Communication with fellow countrymen, they will tell you where you can buy rye malt.
Rye malt makes bread better.

And you can also bake bread with wheat malt, try

Admin, thanks for your prompt reply!

And my husband brought me wheat malt instead of rye (not ground, but whole grains). I read the whole topic, but I still didn't understand, what should I do with it? I wanted to bake wheat-rye bread ... I tried to grind and put in white bread 2 tbsp. spoons - the bread turned out to be sticky
Tell me, pl. somebody - what should I do with it? I will look for rye malt again ...

Malt in Ukraine can be bought in the shops "Metro", "Velmart", "Kishenya". But it is not always there, so you can still buy it in online stores (Ukrainian addresses are on the forum).
When buying in a store, be careful: there is fermented rye malt (this is for dark breads, it is terracotta in color), and there is unfermented (white) malt - for light breads. Malt is sold mainly in 0.5 kg packs. This is enough for a long time

Hello.
I did not come across malt in ordinary stores. It is difficult to buy kvass wort or dry kvass in winter - it is not profitable for shops to sell it, and you will not be enough for the winter. I got out of the situation by using porridge "Solodukha" produced by "Belovodye" instead of malt. In our store, it is sold all year round. Unfortunately, the manufacturer does not write the composition of the product on the box, but indicates that there is malt in it. Judging by the appearance of the porridge, there is still, in my opinion, bran or something cereal, but this does not interfere with the bread. I don't give a direct link to the company's website, but it's not a problem to find it through a search engine. Has anyone tried this product instead of malt. When I replace malt with this porridge, my bread turns out to be delicious. It would be nice to find out its composition.

[ajim]

ajim It's not a problem to buy malt in Moscow https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=23642.0 🔗 🔗

[sazalexter]

sazalexter, thanks for the links. The shops are interesting, a lot of different and useful things. Truth from me - it's on the other side of town. I will definitely go on the weekend.

[ajim]

ajim It's not a problem to buy malt in Moscow https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=23642.0 🔗 🔗

And in St. Petersburg, except for Orange? I went to Zamshin during the Season (KhlebDoma), there - only the price tag for malt, but there is no malt itself. I bought only black agram. There is also panifresh - will it replace panifarin? And also gluten free. And Fermipan in half-kg packages - for homemade baking, the packaging is probably not very convenient? Everything is difficult

Panifarin is gluten, malt is easier in Orange, I pack Fermipan in jars with a screw lid and in the chill in a box where +2 ... + 4 * C, stored for 6 months. no problem
🔗
Panifresh
Ingredients: wheat swelling flour, wheat flour, wheat malt, potato flakes, vegetable fat, whey, ascorbic acid, guar gum, mono- and diglycerides of fatty acids, calcium carbonate, enzymes.

I still baked bread from sprouted wheat. I took as a basis the recipe for the main wheat bread - an average loaf for 3 cups of flour, ground sprouted wheat in a mill, instead of sugar I added the usual tablespoon of honey (candied, it turned out with a large mountain), put less water, then added it during kneading and added a glass of ground in gruel of wheat grains (I did not add milk, I got lean bread).
Result: delicious sweet bread for tea, similar to a bun with the aroma of freshness, spring, lush, airy, tall. I really liked it.
(I tried to take a photo, but it didn't work. I’m just learning how to use a camera.)

Hello dear bakers. I would like to find out for myself. We sell cereal from sprouted wheat. How can they be applied and in what quantity, if I bake bread from 1 liter. liquids - water and 1.5 kg. flour (now I want to add 0.5 l instead of water.pickle from canned cucumbers). I usually put 1 dl. salt with a bump. I want to bake bread with wheat-rye on pressed yeast. My pulp is not as porous as here in the picture. I put the dough for an hour (Flour, yeast + sugar), then knead for 20 minutes, adding salt and another 1 tbsp. l. sugar and in the middle of the kneading oil pod. 3 tbsp. spoons. I put it in 3 forms and bake for 20 minutes. in the oven over high heat and another 25 minutes over medium. In general, it is baked, but the crumb does not turn out as porous as yours, for some reason. If anyone answers, I would be grateful. Thank you.

My pulp is not as porous as it is here in the picture. I put the dough for an hour (Flour, yeast + sugar), then knead for 20 minutes, adding salt and another 1 tbsp. l. sugar and in the middle of the kneading oil pod. 3 tbsp. spoons. I put it in 3 forms and bake for 20 minutes. in the oven over high heat and another 25 minutes over medium. In general, it is baked, but the crumb does not turn out as porous as yours, for some reason. More details: https://Mcooker-enn.tomathouse.com/in...ption=com_smf&topic=179.0

I apologize, but you didn’t indicate whether the proofing was done after being laid out in the forms .. The bread must rise before baking.
And how much rye flour is in the composition? Rye breads rise worse than wheat bread.

And in St. Petersburg, except for Orange? I went to Zamshin during the Season (KhlebDoma), there - only the price tag for malt, but there is no malt itself. I bought only black agram. There is also panifresh - will it replace panifarin? And also gluten free. And Fermipan in half-kg packages - for homemade baking, the packaging is probably not very convenient? Everything is difficult

Summer is ahead and kvass wort has appeared in stores. So the malt problem was solved easily. I stock up on wort and put it instead of malt (this is malt), bake bread with it, tasty and without problems. So everything is simple. I will buy 10 cans for the winter and will be enough for the whole winter.

I apologize, but you didn’t indicate whether the proofing was done after being laid out in the forms .. The bread must rise before baking.
And how much rye flour is in the composition? Rye breads rise worse than wheat bread.

Yes, I forgot to write. Of course, proofing for 30-40 minutes, the dough rises slightly above the edges of the mold. I put rye flour 1/3 of wheat 1 grade. I understand that it is better to introduce rye flour in the middle of the batch and better diluted in water, and then sunflower oil?

Comrades, save me. I can't find how to add malt, namely, put it dry, or it is necessary to breed. Please tell us.

Comrades, save me. I can't find how to add malt, namely, put it dry, or it is necessary to breed. Please tell us.

Don't panic! Put it dry, pour a small amount of boiling water (ml ~ 100), wait for it to cool and continue working. Remember to subtract the amount of boiling water used from the total amount of liquid in the recipe!

You can lazily put dry. But brewed gives more taste and smell.

[dopleta, New-vitamin]

dopleta, New-vitamin
Girls, thanks a lot, otherwise I bought it with such difficulty, and what next ... I got confused ...
It's good that you are !!!
🔗

[dopleta, New-vitamin]

dopleta, New-vitamin
Girls, thanks a lot, otherwise I bought it with such difficulty, and what next ... I got confused ...
It's good that you are !!!

Sabrinochka! Not worth it! Bake to your health!

[SOS! Help with advice !!!!!Finally, my husband found malt (he brought it from another city), but there is nothing on the package at all - how fermented is it or not ??? to steam or not ?? (fine dark mixture) what do you advise? I don’t want to spoil the bread, but I don’t know how to cook now]

SOS! Help with advice !!!!!
Finally, my husband found malt (he brought it from another city), but there is nothing on the package at all - how fermented is it or not ??? to steam or not ?? (fine dark mixture)
what do you advise? I don’t want to spoil the bread, but I don’t know how to cook now

Dark means fermented. Can be steamed with boiling water. For 500 g flour - 20-40 g malt

[SOS! Help with advice !!!!!Finally, my husband found malt (he brought it from another city), but there is nothing on the package at all - how fermented is it or not ??? to steam or not ?? (fine dark mixture) what do you advise? I don’t want to spoil the bread, but I don’t know how to cook now]

SOS! Help with advice !!!!!
Finally, my husband found malt (he brought it from another city), but there is nothing on the package at all - how fermented is it or not ??? to steam or not ?? (fine dark mixture)
what do you advise? I don’t want to spoil the bread, but I don’t know how to cook now

If very fine, like flour, then it is most likely Naturin.Naturin does not need to be brewed, it is added directly. And if about, like bread crumbs in size, then it can be different. Try it this way and steam it. You can choose how you like best.