The Use of Malt Extract.
From the Book Baker's Bread
by Paul Richards
Bakers use malt extract, malt flour and yeast foods to improve the flavor and add moisture to the bread; these preparations also stimulate and quicken fermentation, saving sugar and lard. Many prominent bakers have used and are still using malt extract since it was introduced about twenty years ago with success.
Malt extract affects both yeast and flour; it acts differently with various flours, because some flours ferment more rapidly than ethers. Malt extracts differ in diastatic strength which is given from 40 to 160 degrees on the Lintner scale. A 60-degree extract is used by some bakers, while others prefer the 120-degree grade. Half a pint or half a pound of the 60-degree extract is used for the 12-quart pail, or from \yi pounds to 2 pounds for 100 pounds of strong bread flour; 2l/2 pounds per barrel is about right to use, and when using the stronger (120-degree) grade the amount should be reduced by half.
When a weaker flour is used, bakers prefer an extract of a lower diastatic strength or a smaller quantity of the stronger extracts, as an excessive use of extract (especially with weak flours) causes too much moisture in the crumb—makes it sticky and clammy. As said above, the results vary with different flours; so it will be seen that the same quantity of extracts cannot be used for all kinds of flour; it must be used with discretion to obtain the best results. |
