In questo contesto difficile, è fondamentale esplorare alternative che non solo possano compensare la mancanza di cacao, ma che contribuiscano anche a migliorare la sostenibilità dell’intero settore. Un’opzione promettente è l’estratto di malto, un ingrediente naturale e ampiamente disponibile, ottenuto dalla germinazione dei cereali, principalmente orzo.
Quest’ultimo appare una scelta sostenibile poiché ampiamente coltivato nel territorio europeo. Utilizzato da secoli nell’industria alimentare, l’estratto di malto offre una serie di vantaggi unici che lo rendono una valida alternativa.
The malt extract: the perfect cocoa alley
In this challenging context, it is essential to explore alternatives that not only compensate for the shortage of cocoa but also contribute to improving the sustainability of the sector as a whole. One promising option is malt extract, a natural and widely available ingredient derived from the germination of cereals, mainly barley.
Barley malt appears to be a sustainable choice as it is widely grown throughout Europe. Malt extract has been used in the food industry for centuries and offers a range of unique benefits that make it a valuable alternative.
Firstly, malt is known for its organoleptic properties. It has a sweet yet complex flavour, with an aromatic profile that adds depth and richness to baked goods.
The real surprise, however, lies in its ability to enhance the taste of cocoa. When used in combination with cocoa, malt extract boosts the aromatic nuances of chocolate, making desserts and baked goods even more intense and indulgent. This allows a reduced amount of cocoa to be used and creates a new flavour experience that could win over consumers.
Diamalteria Italiana, a global leader in the development and production of malt extracts and always focused on innovation, has recently launched a range of extracts specifically designed to boost the taste of cocoa in multiple applications: DiaChoco and DiaChoco Dark.
These powdered extracts stand out for the aromatic profile and colour they bring to the final products in which they are used.
Incorporating malt extract into cocoa-based recipes is not only a response to market challenges but also an opportunity to create a new taste experience. Combining the natural sweetness of malt with the intensity of cocoa can lead to innovative and satisfying products that appeal to even the most discerning palates.
At a time of uncertainty for the cocoa market, the bakery sector has the opportunity to reinvent itself by focusing on alternative ingredients such as malt extract to continue to deliver high-quality products. This opens the door to a future enriched with innovative flavours, where chocolate tradition meets new interpretations, making the flavour journey even more exciting for consumers around the world.
Whether it's a chocolate croissant, cake or biscuit, the combined use of cocoa and malt represents the next frontier in modern baking, offering a perfect balance between tradition and innovation.
Source: Editorial Team of Italian Gourmet for Diamalteria:
https://www.italiangourmet.it/estratto-di-malto-e-cacao-una-nuova-esperienza-di-gusto/
