Malt Flour Dealers

We are offering barley malt flour is produced by milling grains of malted cereals. We produce both light and dark flours. We offer light colored malt flours in varying degrees of alpha amylase, protein and malt flavor. The dark barley malt flours are produced from malt which has been roasted after the malting process. Dark malt flours are principally used for flavor, texture improvement and appearance enhancement in all areas of the food industry. In addition, we are also able to develop specific products to meet individual customer specifications and requirements. used for : adding flavor to foodtexture improvement of foodappearance enhancement of food packed in : paper hdpe sacks of 25kg.

They are light in colour and have a low flavour level. When added to bread dough the natural enzymes in the malt flour break down starch to produce maltose and other sugars which act as yeast foods, enhancing yeast performance during fermentation.When used in white Breads It enhances the fermentation and yeast performance. It improves the softness and increases volume of bread. It also gives a malty flavor to the bread without affecting the crumb flavour and colour. Generally it is used at low levels of up to 1% of flour weight.When used in Brown Breads it provides a sticky crumb to the loaf. It is used alone or in a combination of up to 5% of flour weight depending on the desired level of stickiness.

• Shelf Life: 3Months
• Form: Powder
• Speciality: No Artificial Flavour
• Energy: 364.87 K Cals
• Protein: 6.91g /100g
• Total Fat: 1.83g /100g
• Carbohydrate: 80.19g /100g

• Appearance: White to light Yellow Creamish Powder
• Flavor: characteristic with malty flavor
• Seive Test: 90% through 30 mesh size sieve
• Moisture: Less Than 6%
• Diastatic Powder: 80.0 Deg L
• Packaging Details: Packaging - Sunflower Seeds is available in 25 kg HDPE Liner Bag.
• Storage and Handling: The product should be stored in a cool dry area away from sources of heat and odors.

They are light in colour and have a low flavour level. When added to bread dough the natural enzymes in the malt flour break down starch to produce maltose and other sugars which act as yeast foods, enhancing yeast performance during fermentation.when used in white breads : It enhances the fermentation and yeast performance. It improves the softness and increases volume of bread. It also gives a malty flavor to the bread without affecting the crumb flavour and colour. Generally it is used at low levels of up to 1% of flour weight. When used in brown breads it provides a sticky crumb to the loaf. It is used alone or in a combination of up to 5% of flour weight depending on the desired level of stickiness.

Bring back the 100% natural product by buying Malt Fluor that is manufactured using selected barley. This is mainly manufactured using preservative, colorants and other ingredients. Several industries use this flour due to its natural enzymes like alpha and beta amylase.

• Clarity (at 121oC): Clear solution
• pH (2% soln. at 25oC): 5.0-6.0
• Sulphated Ash: NLT-7.00%

Malt Extract is a natural non-diastatic coarse powder, easily soluble and its additional flavor is derived after cooking process. Malt Extract enhances the wholesome goodness of finished foods and beverages. Malt Extract richly contains Vitamin E, the majority of Vitamin B, Folic Acid and Minerals such as Calcium, Cuprum, Iron, Magnesium etc. Malt Extract is widely used in food, dairy products, milk, baking food, Nugget, Soda Pop, Soft Drinks and Biological Substrates etc.

Malt flours are produced by milling grains of malted cereals. In the case of non-malted flours they can be produced to various degrees of refinement. Light coloured malt flours offers varying degrees of alpha amylase, protein and malt flavour. Coloured and dark malt flours are principally used for flavour, texture improvement and appearance enhancement in all areas of the food industry. We manufacture an extensive range of malt flours. In addition, we are also able to develop specific products to meet individual customer specifications and requirements.Malt Flours are packed in paper/HDPE sacks of 25kg. They are light in colour and have a low flavour level. When added to bread dough the natural enzymes in the malt flour break down starch to produce maltose and other sugars which act as yeast foods, enhancing yeast performance during fermentation.When used in white Breads It enhances the fermentation and yeast performance. It improves the softness and increases volume of bread. It also gives a malty flavor to the bread without affecting the crumb flavour and colour. Generally it is used at low levels of up to 1% of flour weight.When used in Brown Breads it provides a sticky crumb to the loaf. It is used alone or in a combination of up to 5% of flour weight depending on the desired level of stickiness. Dark Barley Malt Flour 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 RollsIt 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 BreadsIt 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.

• Protein (% mass): 6.91
• Fat (% mass): 1.83
• Carbohydrates (% mass): 80.19
• Energy (K Cals / 100 g): 364.87

  Our Finger Millet Flour is made from the best of organically grown millets of Rayalaseema. Finger millet is especially valuable as it contains the amino acid methionine, lacking in the diets of those who live on starchy staples such as polished rice, cassava or maize meal. Finger millet flour can be used to make flat-breads (rotis), pancakes (dosas), cakes, puddings or porridge. Nutrition values of Timbaktu Organic Malted Finger Millet Flour:

We offer Barley Malt Flour and Diastatic Malt Flour. These Malt flour is a 100% natural product made from selected barley. These Barley Malt Flour product is specially conditioned without using any additives, preservatives, colorants or any other ingredient.

We produce quality Malt by starting right i.e. procuring quality raw materials. All grains procured by us go though stringent quality checks that ensure we have the best available to make our products. We supply to all major players in the Indian brewing and distilling industry. Some of our customers include Kingfisher, Haywards, Royal Challenge, Castle Lager, San Miguel, Golden Eagle, Thunderbolt, Dansberg, Godfather, Fosters, Signature, Single malt etc.

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