Your NeedsYour MarketsCereals and Bars

Manufacturers of cereals and bars mainly need malt extracts and malt-based ingredients as a taste improver and a color agent.

The Maillard reaction is the key: Acting as a crust color enhancer, it also gives taste (a sweet cereal taste or more or less caramelized flavors, for example).

As regards color, caramel or roasted malt flours such as Maltroast and dark malt extracts such as Rogomalt are able to give several nuances of brown, from light to dark brown - for example from “corn gold” to “hazelnut” to “cocoa” colors.

Another use of malt extracts — diastatic malt extracts in this case — is as a binding agent for the ingredients in extruded cereals and cereal bars.