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Biscuit, cookie and cake manufacturers rely on malt extracts and malt-based ingredients to increase final product quality and customer satisfaction (color and taste) and to improve process effectiveness.

The appearance of small thin cracks on biscuits make them more susceptible to breakage. This phenomenon is more commonly associated to fat-reduced and/or sugar-reduced biscuit recipes.

Diastatic liquid malt extracts, such as Goldmalt, offer better water distribution during baking, thus making the biscuit or the cookie more resistant to manual or mechanical handling.

Using dark malt extracts such as Rogomalt and Rogopowder, manufacturers can also give different shades of color to their products.

Roasted malted flours such as Maltroast and Diamaltone produce sweet malty or caramel tastes.