{"product_id":"barley-grain-malted-roasted-biodynamic-1kg","title":"Malted Barley Grain Roasted Biodynamic 1kg | Non-Diastatic","description":"\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eA biodynamic Australian barley, malted and roasted by Voyager Craft Malt in Whitton, NSW. Unlike \u003c\/span\u003e\u003ca href=\"https:\/\/sovereignfoods.com.au\/products\/wheat-grain-malted-beaufort-biodynamic-1kg\" title=\"Link to the Diastatic malted wheat grain on the Sovereign Foods Website\"\u003ediastatic malt\u003c\/a\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e, this roasted malt has no remaining diastatic activity and is used primarily to introduce colour, aroma and roasted flavour to breads and other baked goods.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eSupplied as whole grain so you can mill immediately before use.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eAbout the Malt\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eMalting begins by allowing barley to germinate under carefully controlled conditions. As the grain begins to sprout, it develops enzymes, including alpha-amylase, which prepare the young plant to convert its stored starch into sugars for growth.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eBefore the young shoot grows too far and begins consuming those starch reserves, the maltster halts germination by drying and kilning the grain. What happens next depends on the type of malt being made.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWith a \u003cstrong\u003ediastatic malt\u003c\/strong\u003e, the grain is kilned gently enough to preserve much of its enzymatic activity. With this malt, Voyager takes the process further by roasting the barley at higher temperatures. The additional heat develops deeper colour, aroma and flavour while deactivating the enzymes developed during germination.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThe result is a \u003cstrong\u003enon-diastatic malt with a diastatic power of 0 WK\u003c\/strong\u003e. Rather than being used for its effect on starch conversion, it is added for the character created during roasting.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eVoyager classifies this style as a \u003cstrong\u003eChocolate Malt\u003c\/strong\u003e, with tasting notes of cocoa, iced coffee, caramel and burnt toast, accompanied by slight sweetness and a smooth bitterness. These descriptions refer to the characteristics created naturally through roasting. No chocolate or coffee is added.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eAbout Voyager Craft Malt\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eOur search for Australian malted grains introduced us to Stu and Brad at Voyager Craft Malt in Whitton, NSW.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eVoyager works with Australian growers to transform locally grown grains through malting, kilning and roasting. By carefully controlling germination and the application of heat, the maltster can produce very different ingredients from the same basic process, from pale malts that retain substantial enzymatic activity through to deeply roasted malts where colour and flavour become the focus.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThis roasted malt is made from biodynamic Australian barley grown by Chris Greenwood at Coleambally, NSW.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWhy We Love It\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eAustralian grown biodynamic barley\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eGrown by Chris Greenwood at Coleambally, NSW\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eMalted and roasted by Voyager Craft Malt in Whitton, NSW\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eNon-diastatic, with a diastatic power of 0 WK\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eSupplied as whole grain for milling immediately before use\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eAdds colour, aroma and roasted character to baking\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eVoyager describes notes of cocoa, iced coffee, caramel and burnt toast, with slight sweetness and smooth bitterness\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eMilling \u0026amp; Baking\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThis roasted malt is supplied as whole grain, allowing you to mill only what you need immediately before baking.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eUnlike diastatic malt, there is no functional requirement to use a particular amount to achieve enzymatic activity. Instead, the amount you use determines how strongly the roasted malt influences the colour, aroma and flavour of your finished bake.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eA small addition can introduce subtle colour and roasted complexity. As the amount increases, the darker toasted and roasted characteristics will become progressively more prominent.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWe recommend \u003cstrong\u003estarting conservatively and adjusting over successive bakes\u003c\/strong\u003e. The right amount will depend on your flour, recipe and the flavour you are trying to create. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eSo start between \u003cstrong\u003e2-5% of total grain content\u003c\/strong\u003e and see how you go. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWe are continuing to experiment with this malt ourselves and will refine our baking guidance as we learn more about how it behaves with different flours and styles of bread.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eAdditional Product Information\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cstrong\u003eGrain:\u003c\/strong\u003e Barley\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cstrong\u003eProcess:\u003c\/strong\u003e Malted and roasted\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cstrong\u003eMalt Style:\u003c\/strong\u003e Voyager Chocolate Malt\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cstrong\u003eDiastatic:\u003c\/strong\u003e Non-Diastatic\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cstrong\u003eDiastatic Power:\u003c\/strong\u003e 0 WK\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cstrong\u003eMaltster:\u003c\/strong\u003e Voyager Craft Malt\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cstrong\u003eGrower:\u003c\/strong\u003e Chris Greenwood\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cstrong\u003eGrowing Region:\u003c\/strong\u003e Coleambally, NSW\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cstrong\u003eCertification:\u003c\/strong\u003e Biodynamic\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cstrong\u003eCountry of Origin:\u003c\/strong\u003e Australia\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eTechnical values are based on the current batch and may vary between harvests.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eFAQs\u003c\/span\u003e\u003c\/h2\u003e\n\u003ch5\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cstrong\u003eWhat is non-diastatic malt?\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eNon-diastatic malt is malt that no longer has active starch-converting enzymes. In this case, the barley is malted and then roasted at temperatures high enough to deactivate the enzymes developed during germination.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eRather than being used for enzymatic activity, it is used for the colour, aroma and flavour created during roasting.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cstrong\u003eHow is this different from your Diastatic Malted Wheat?\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eBoth products begin with the process of malting, where grain is allowed to germinate and naturally develops enzymes.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThe difference comes with heat. Our Diastatic Malted Wheat is gently kilned to preserve enzymatic activity and is used in small quantities for its effect on dough and fermentation.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThis malted barley is roasted further. The additional heat deactivates those enzymes while developing much deeper colour and roasted flavours. Its diastatic power is therefore 0 WK.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cstrong\u003eWhy does Voyager call it Chocolate Malt?\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eChocolate Malt is a malt style traditionally used to describe deeply roasted malt with dark colour and roasted characteristics.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eVoyager describes this malt as having notes of cocoa, iced coffee, caramel and burnt toast, with slight sweetness and smooth bitterness. These are tasting notes rather than added ingredients.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cstrong\u003eDoes it contain chocolate or coffee?\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eNo. It is malted and roasted barley. The cocoa and coffee-like characteristics develop naturally during roasting.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cstrong\u003eHow much should I use?\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThere is no single correct amount because this malt is being used primarily for flavour, aroma and colour rather than enzymatic activity.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWe recommend starting with a small amount and increasing it over successive bakes until you find the balance you prefer. Roasted malt can become quite assertive as the quantity increases.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eAs we continue baking with this malt ourselves, we'll add more detailed usage guidance based on our experience.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cstrong\u003eWhy is it supplied as whole grain?\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eKeeping the roasted malt whole allows you to mill only what you need immediately before use, retaining more of the freshly milled aroma and character.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cstrong\u003eCan I use it for brewing or distilling?\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eYes. Roasted malts such as this are traditionally used in brewing and can also have applications in distilling. We offer it as whole grain for home millers and bakers interested in exploring the flavour and colour that malted and roasted Australian grain can bring to baking.\u003c\/span\u003e\u003c\/p\u003e","brand":"Voyager Craft Malt","offers":[{"title":"Default Title","offer_id":43322760298705,"sku":"BLY-MLTD-CHOC-1KG","price":10.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0617\/3314\/2737\/files\/product-malted-barley-grain-organic-non-diastatic-1kg.jpg?v=1790144529","url":"https:\/\/sovereignfoods.com.au\/products\/barley-grain-malted-roasted-biodynamic-1kg","provider":"Sovereign Foods","version":"1.0","type":"link"}