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Malt flour

Wholesaler August Töpfer & Co. sells high-quality malt flour in different colour variations, with or without enzyme activity. Our strictly controlled products are ideal for producing top-quality baked goods.

What is malt flour?

While malt is primarily used to produce beer, malt flour is a one of the oldest, natural baking agents and a traditional ingredient in baked goods. A synonym is “baking malt”. Even today, bakeries still use various types of malt flour in the production of a range of products. This malt product is predominantly used to improve the fermentation process and baking qualities. Like the basic product malt, malt flour is made from different types of grain such as barley, rye, spelt or wheat. This product is available from wholesaler August Töpfer & Co in different colour variations from light to dark, with or without enzyme activity.
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The basic product malt

The basic product malt is produced by intentionally germinating grain at around 15 °C. The grain is then dried after around one week. This procedure is based on a traditional method that refines the grain and prepares it for further processing into one of many different malt products. One such product – malt flour – is made by finely grinding the malt. The valuable contents of the grain such as nutrients, trace elements and minerals are retained during the traditional production method. We sell a number of varieties including barley, wheat or spelt malt flour.

At wholesaler August Töpfer & Co, you can find further malt products such as Malt flakes, Malt grist or Malt extract. These are used in home brewing, in the food and drinks industry and in the pharma sector. As one of the oldest baking agents, the product malt flour is primarily used to produce baked goods.

Enzyme activity of malt flour

High temperatures of more than 80 °C during production render enzymes inactive. This food referred to as non-diastatic. Due to the production process, most malt flours are therefore enzyme-inactive, such as aromatic and roasted malt flours. The temperature can be specifically set during drying to influence enzyme activity and produce active malt flour. This baking malt is used for doughs with less enzyme activity in order to improve the dough’s ability to raise as well as its structure. You can learn more about this in the section “Use of malt flour”. The kernel size can also affect enzyme activity. The finer the flour, the more effective enzyme processes are.

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Use of malt flour

As one of the oldest baking agents, malt flour is used in particular for producing baked goods. In baking, this natural product improves the flavour and volume of bread and baked goods. The wide variety of our malt flours enables use for a broad array of applications. Besides the type of grain used, enzyme activity also has an effect on the suitability of the flour for certain doughs and baked goods.

Enzyme-active malt flour

Enzyme-active baking malt is predominantly used in weak flours. The malt sugar contained immediately nourishes the yeast. Moreover, the enzymes accelerate starch and protein breakdown in the dough. The malt flour thereby provides the yeast with fermentable sugar and thus improves raising, the fermentation process and the qualities of the dough. The sugars left behind have a positive effect on the crust colour and crispness, as well as on crumb structure. In other words, the right amount of malt flour improves the dough in a number of ways:

Improves and refines the dough structure

Increases the volume of the baked goods

Increases yeast raising

Enhances crust brownness and crispness

Intensifies the flavours

Active malt flour is ideal for light doughs made from suitable types of flour and characterised by low enzyme activity. Diastatic malt flour is thus used primarily in doughs made from wheat, spelt, einkorn, kamut or emmer. Typical baked goods include fine wheat pastries and bread, baguettes and croissants. The malt product is used in smaller quantities for doughs raised over longer periods of time.

By contrast, rye dough already has sufficient enzyme activity without the addition of malt flour. Excessively high enzyme activity can potentially result in bread defects, such as a sticky, moist crumb structure. Adding too much malt flour can have similar consequences. Depending on the enzyme activity, the right amount of baking malt is usually between 0.1 and 3 percent of the total quantity of flour.

Enzyme-inactive malt flour

Non-diastatic malt flours such as aromatic or roasted malt flour can be recognised by their darker colour and have a high swelling capacity. They improve and intensify the flavour of baked goods, giving a characteristically dark colour. Due to these properties and effects, the alternative term “dark malt” is also common. The typically malty flavours arise during baking as a result of the high temperatures. Enzyme-inactive baking malt is generally used in flours in which the grain’s own enzymes are sufficiently active, such as wholegrain or rye flour. The non-diastatic malt flour produces the familiar appetising colour and the characteristic malt taste, without affecting the breakdown of starch.

Our malt flour is certified:

Malt flour varieties in the wholesale trade

At wholesaler August Töpfer & Co., you can find a wide range malt flours made from different types of grain:

  • Barley malt flour
  • Rye malt flour
  • Spelt malt flour
  • Wheat malt flour
  • Emmer malt flour
  • Einkorn malt flour
  • Oat malt flour

Barley malt flour is ideal for raising dough more effectively and it helps achieve a golden-brown crust. Another alternative to wheat is the popular spelt malt flour. Rye malt powder has a special place in our range. Made using traditional production methods, rye malt flour intensifies the aromatic rye flavour and adds a sweet-sour note. Many varieties of our malt are also available in organic quality. This includes the Naturland, Bioland and Demeter quality labels.

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Since the term “baking malt” is not protected, some distributors sell baking agents under this designation. However, they can sometimes contain additives. When you buy wholesale malt flour from August Töpfer & Co., you receive only high-quality products whose production is subject to strict controls. The malt flour is packed in 25-kilogram sacks as well as in Big Bags. We will be happy to help you find the right products based on your documents and specifications, such as malt flour or other malt products.