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.

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.

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. 

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

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.

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.

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.