What We ProduceIngredient PropertiesWhat Is The Maillard Reaction?

In the Maillard reaction, proteins/amino-acids and simple sugars, with temperature generated by baking or cooking, react together and transform themselves into crust coloring substances.

The Maillard reaction is the basis to generate colors, but also smell and flavors, both keys to the appetite appeal of the products and to the satisfaction of consumers.

As a good source of proteins/amino acids and simple sugars, all malt extracts — either diastatic or non-diastatic — are by far the most efficient ingredients in order to enhance and manage different levels of the Maillard reaction.