The quantities of addition of malt flour and malt extract are adjusted by the processor to suit the required character of the baked goods. In table 4.2, various types of baked goods with a recommended quantity of addition are listed. Here, the table is only in relation to light-coloured, enzyme inactive malt products. Dark malt products, such as roasted malt flours, dark malt extracts or combination products from malts and dark malt extract, are, depending on the intensity of colour and aroma required, added between 0.5 – 3 % calculated on flour.
