DIACHOCO is the new innovative range of powder malt extracts specially designed to work in synergy with cocoa: new recipes with a fresh taste experience all to discover! This new gamma, with various flavours and colours, is dedicated to cocoa and combines notes of roast, vanilla, umami, and acidity.

Enhancing the flavour of meat and fish substitutes is possible thanks to the malt extract: a touch of this product boosts the umami effect and helps mask any off flavours from plant proteins. Moreover, the addition of this natural ingredient enriches the texture of the final product making vegetarian alternatives more consistent and delicious.

Malt extract is an essential ingredient for brewing several types of beers. It simplifies the brewer’s work, thanks to the versatility of working malt on malt during the boiling and hopping process, avoiding costly investments and the need for exogenous enzymes.

Diamalteria Italiana produces different diastatic malt extracts for the bakery industry and specialists: we offer various solutions able to reduce the baking and fermentation time, guaranteeing a golden colour and a unique fragrance to the final product.

The magic of Diamalteria Italiana’s malt enhances pastries. It ensures fresh baked goods with a more intense fragrance, characterized by honey notes, making the product more appealing with a richer colour.

Thanks to its nutritional and organoleptic properties, Diamalteria Italiana’s malt extract and the hydrolyzed flours are the perfect suitable natural ingredient for various cold and hot beverages. They could be used alone or together according to the desired final product.

Diamalteria Italiana's hydrolyzed flours are the secret ingredient used by many leading producers of infant foods. These flours maintain all the nutritional properties of regular flours, but without the starches, making them highly digestible.

Malt extract is one of the key ingredients that sets cereal bars apart and catches the consumer's attention immediately and turning them into loyal buyers. Diamalteria Italiana’s non diastatic liquid malt extract is used to coat cereals and bars, forming a crispy, sweet, and flavourful "shell" that adds unique aromatic notes and enhances the taste of the products.

Breakfast cereals are a pantry staple, found on millions of tables around the world every morning. They are made using just a few basic ingredients, but able to turn a morning meal - or an indulgent snack - into a healthy, tasty moment, where crispiness is the essential element of the sensorial experience.

Whether it is used to flavour ice cream or to enhance its distinctiveness with caramel notes in toppings, the applications of malt extract in ice cream making are numerous and impactful.

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.