Products

Extramalt® dry with diastase is derived from natural liquid malt that is gently vacuum-dried on belt driers. This process guarantees a smooth, high-quality product. The enzyme diastase is then added, which supports the breakdown of starch in the product. Extramalt® dry with diastase is used primarily in the production of baked goods.

Extramalt® liquid with diastase contains the valuable, water-soluble substances from malted barley. The extract is gently evaporated in several steps into a highly viscous syrup. It is rich in fermentable sugar and natural colorings and has a pleasant malt aroma. The enzyme diastase is added in a further production step. Extramalt® liquid with diastase is frequently used in the baking industry.

Extramalt® liquid without diastase contains the valuable, water-soluble substances from malted barley. The extract is gently evaporated in several steps into a highly viscous syrup. It is rich in fermentable sugar and natural colorings and has a pleasant malt aroma.

Extramalt® dry without diastase is derived from natural liquid malt that is gently and regularly vacuum-dried on belt driers. This process guarantees a smooth, high-quality product. The product can be produced from light to dark as required.