Diamalteria
Diamalteria
Diamalteria

Pastry 

Possible applications

Biscuits
Waffle
Viennoiseire

The magic of Diamalteria Italiana’s malt enhances pastries. It ensures fresh baked goods with a more intense fragrance, characterized by honey notes, making the product more appealing with a richer colour.

Using non-diastatic malt extracts within the biscuit dough makes them breakproof and delicious.

The malt extract improves every sensory aspect, contributing to the development of an outstanding final product.

The wide range of diastatic and non-diastatic products meets the specific needs of the pastry industry.

Moreover, custom formulations are always possible to fully satisfy the client’s needs.

BENEFITS
• Faster and uniform fermentation
• Lower cooking time
• Crispiness
• Colour
• Fragrance


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

Diamalteria Italiana develops different solutions based on the final benefit you wish to achieve. 
Let us know your specific needs to find the best solution for you. 

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The products needed for this application

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
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
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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