Diamalteria
Diamalteria
Diamalteria

Ice-cream  

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.

The ice cream recipe can benefit from the use of this natural sugar during the initial phase of product preparation, as a total or partial substitute for sucrose and glucose syrup. Additionally, malt extract gives each creation a characteristic toasted flavour and a unique aroma.

Malt extract improves the mouthfeel and creaminess of ice cream, as the naturally occurring sugars help better structure its texture.

BENEFITS
• Flavour
• Mouthfeel.
• Reduction of added sugars
• Nutritional enrichment

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

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The products needed for this application

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
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
Liquid Malt Extracts

Liquid malt extract is obtained from the complete breakdown of barley malt starch into simple and complex sugars (saccharification). This results in a sweet, viscous, and opalescent syrup, available in a wide range of colours.

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