Diamalteria
Diamalteria
Diamalteria

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.

  • DIAMALTONI
  • IMPROVERS

ADVANTAGES:
• Increase the final product volume
• Improve softness and chewability of the final product.
• Perfect for doughs with high water content
• Perfect for high-speed productions such as pizza, focaccia, pita bread, and tortillas.

Improvers are powdered products that facilitate processing by stabilizing dough, compensating for flour variability, and thus optimizing the final result. They are also developed for specific applications such as cold technology.


ADVANTAGES:
• Improve the stability of the dough and the volume of the finished products. 
• Give extra support to develop a highly balanced dough.
• Perfect for cold processing technology

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Other Products

Diamalteria
Malted and Roasted Flours

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

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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.

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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
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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