Liquid and Dried Malt Extracts
After malting, grains are ‘mashed’ to extract sugars and soluble proteins from the grain. After filtration, the resulting ‘wort’ is evaporated under vacuum to retain the sweet, malty flavour and aroma.
The combination of sugars and digested proteins promote Maillard browning, offering the opportunity of reduced bake time. The naturally occurring glutamates present enhance a variety of sweet and savoury flavours.
The textural aspects of baked goods are also enhanced, with humectancy improving cake texture throughout shelf life, and the sugars profile resulting in an improved snap to biscuits.
Dried versions of our malt extracts are also available. These are fully soluble, and ideal for low moisture applications, such as biscuit creams and chocolate confectionery and have a range of flavour profiles