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).