Diamalteria
Diamalteria
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.

Physical form advantages
• Ideal for applications in which adding hydration is not an issue
• Available with very high diastatic power (over 10.000 D.P.)
• Wide colour range

CHARACTERISTICS

  • DIASTATIC
  • NON DIASTATIC
  • DARK MALT EXTRACTS

Diamalteria Italiana's diastatic liquid malt extracts range from 5,000 to 10,000 Pollack Units.

They contain natural enzymes that act on the starches, breaking them down into simple and complex sugars (destrins), providing the finished product several advantages.

BENEFITS:
• Promote fermentation by reducing time thanks to enzymatic activity.
• Perfect breakdown of starch into simple and complex sugars (destrins)
• Increase the dextrin content in the finished product.
• Better assimilability and digestibility
• Unmatched crispness
• Unique fragrance


PRODUCTS:
GOLDMALT
GOLDMALTORO
ENNE
DIESSE12
DIAMALTINO

Thanks to their participation in the Maillard reaction, non-diastatic malt extracts allow the development of unique products in terms of taste and colour. Additionally, they are an ideal sugar substitute and an alternative energy source!


BENEFITS:
• Strong and visually appealing colour
• Harmonious and persistent taste
• Naturally sweet
• Natural substitute for sugar
• Natural energy source for various recipes


PRODUCTS:
DIAMALTORO
DIABARLEY
DIAMALTOSE
DIAMALTORO BIO

At Diamalteria Italiana we have developed a specific range of extracts with very high EBC values, capable of giving a unique colour to your creations.


BENEFITS:
• Wide and versatile colour range
• High level of colour customization


PRODUCTS:
DIAMALTORO DARK
DIABARLEY DARK
MALFONCE
ROGOMALT

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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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Mix

In addition to mono-ingredient products, Diamalteria Italiana develops products based on blends and mixtures of ingredients that can be used in a variety of solutions, adapted to specific needs and always completely natural.

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Malted and Roasted Flours

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

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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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