Diamalteria
Diamalteria
Diamalteria

Diachoco

Here is the new Diachoco line with four new products that will surprise you!

A range designed to enhance the taste of cocoa: two spray-dried and two vacuum band-dried malt extracts that allow you to reduce cocoa quantities in recipes while ensuring a rich, lasting flavor experience.

A range entirely dedicated to cocoa, with unique variants in flavour and colour: two dark products with toasted notes and a hint of liquorice, and two brown products with caramel notes.

CHARACTERISTICS

  • SPRAY
  • VACUUM BAND DRIED

Two highly fine (<150 micron) and dispersible powder products. Their characteristic physical form makes them the perfect product for fat phases, in processes with strong systems or in solid phases.

Colour characterization: two very dark powders: starting from 12.000 EBC to 17.000 EBC.


PRODUCTS:
DIACHOCO SPRAY
DIACHOCO DARK SPRAY

Two fine (<450 micron) and highly soluble powders. Their characteristic physical form allows them to be easily integrated into the existing industrial process without the need to modify the other ingredients.

Colour characterization: two very dark powders: from 12.000 EBC to 17.000 EBC

 

PRODUCTS:
DIACHOCO CRYSTAL
DIACHOCO DARK CRYSTAL

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Other Products

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
Hydrolyzed Flours

Cereal flour is put through hydrolysis process which transforms starch into sugars. This mass is then dried to obtain a very fine powder. The final result is a mixture of destrins and sugars, in varying percentages, with starch below 0.1%. Diamalteria Italiana offers hydrolyzed flours made from wheat and rice.

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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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Diamalteria
Malted and Roasted Flours

Toasted malt flour is obtained by toasting and milling the raw material (barley malt).

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