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.