Diamalteria
Diamalteria
Diamalteria

Chocolate 

Diamalteria Italiana’s malt extract gives chocolate unique notes, characterizing it and making it distinguishable and recognizable on the market. Likewise, it is the secret ingredient for standardization of quality and for cost production optimization.

Powder malt extract guarantees a level up of chocolate taste: its unique aromatic characteristics and its natural sweetness help in rounding off the organoleptic profile, balancing the aromatic bouquet, enhancing the taste (so as to make it fuller), and highlighting specific cocoa nuances.

Integrating powdered malt extract into chocolate preparation is simple and does not disrupt recipes.

Spray malt extract should be added to bulk chocolate with appropriate mixing. 

Vacuum band dried malt extract is suitable when a coarse granulation is desired or when inclusion starts during the refining phase.

Powdered, spray, and vacuum band dried malt extracts are the ideal solution for processes with or without refining (melding).

BENEFITS
• Taste enhancement
• Flavour characterization
• Colour
• Quality standardization and cost saving

SUGGESTED PRODUCTS:
Vacuum band dried non diastatic malt extract
Spray non diastatic malt extract 

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The products needed for this application

Diamalteria
Vacuum Band Dried Malt Extracts

Vacuum band dried malt extract is obtained from the complete breakdown of barley malt starch into simple and complex sugars (saccharification). The resulting sweet syrup is then sent to the vacuum drying chamber, where the water in the product evaporates at low temperatures. 

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Diamalteria
Spray Malt Extracts

Spray malt extract is obtained from the complete breakdown of barley malt starch into simple and complex sugars (saccharification). The resulting sweet syrup is then sprayed into a chamber with a stream of hot air, which rapidly evaporates the water, transforming the product into a superfine powder containing only 2% moisture.

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