Your NeedsYour MarketsBread and Soft Bakery

Bakers, whether traditional or industrial, seek solutions to many different issues — some linked to the quality of the final product, others concerning simplification of the baking process.

Thanks to their extensive knowledge of enzymes and enzymatic activity within the dough, Diamalteria’s bread improvers and diastatic malt extracts provide several benefits:

  • consistent fermentation, for example with Easymalt 5000
  • increased oven-spring with DS12
  • more volume with Diapremium
  • crust crispness with Diacrispi
  • crust and crumb colors with Diamaltone
  • softness with Diapanisoft

Different kinds of ready-to-use mixes such as Arabo, Multicereal, Soja or Rye, allow bakers to easily extend their range of special breads.