Our SolutionsUse CasesChocolate

To characterize the chocolate taste of its whole production, a big Italian company was looking for a pleasant and very specific note of “toffee and caramel.”

Working closely with the customer’s R&D, making several pilot and industrial trials, Diamalteria validated several solutions, using the two different drying technologies available — spray and vacuum band drying.

Being based on dry malt extracts, Diamalteria’s solutions are available with different particle sizes (granulometry).

The “toffee and caramel” notes are achieved through fine-tuned, customized settings affecting the Maillard reaction.