Dark malts have a deserved reputation for their quality and variety. Bakers and food manufacturers have traditionally used a 'dark malt flour' to enhance flavour and colour in their products. Now, a range of products is available with differing flavour profiles, colour levels and hues to meet the requirements of a more sophisticated industry and consumer.
Nutritionally, dark malt flours have high carbohydrate levels with significant levels of protein and fiber and low levels of fat.
When used in Brown Breads and Brown Rolls
It gives a cake or brioche like crumb to the bread. It also provides a malty flavor to the bread depending on the kind of flour and amount of flour being used. The use of malt extract at a very low level also helps in flavor development. It's most important advantage is that it provides a brown color to the bread and no additional artificial flavour and colour are required. Generally its usage is around 5% of the flour weight.
When used in White Breads
It should be initially used at 3% of flour weight to get a creamy yellow color of the bread. The usage also depends on the individual flavour and colour of the bread required.

Dark malts have a deserved reputation for their quality and variety. Bakers and food manufacturers have traditionally used a 'dark malt flour' to enhance flavour and colour in their products. Now, a range of products is available with differing flavour profiles, colour levels and hues to meet the requirements of a more sophisticated industry and consumer.
Nutritionally, dark malt flours have high carbohydrate levels with significant levels of protein and fiber and low levels of fat.
When used in Brown Breads and Brown Rolls
It gives a cake or brioche like crumb to the bread. It also provides a malty flavor to the bread depending on the kind of flour and amount of flour being used. The use of malt extract at a very low level also helps in flavor development. It's most important advantage is that it provides a brown color to the bread and no additional artificial flavour and colour are required. Generally its usage is around 5% of the flour weight.
When used in White Breads
It should be initially used at 3% of flour weight to get a creamy yellow color of the bread. The usage also depends on the individual flavour and colour of the bread required.