Our SolutionsUse CasesPastry

In the case of puff pastry, which is a light, flaky, unleavened pastry containing several layers of dough and fat, the quality of the result depends on the optimum separation of the different layers. This process depends on a physical proofing due to the evaporation of water.

Diamalteria’s diastatic powder malt extracts contain hemicellulases that hydrolize PNS (Polysaccharides Not from Starch), freeing more water during oven baking. More water means more gas, more oven-spring and more volume in the final product.

The use of appropriate malt extracts — either Easymalt 5000 or Krystalmalt 5000 — guarantees the friability and lightness consumers are expecting.

The sugar content of such malt extracts also contributes to optimizing the Maillard reaction that enhances taste and the appetizing golden color of the crust.