Your NeedsYour MarketsChocolate and Filling

Chocolate and chocolate-spread manufacturers use malt extracts mainly as a taste characterizer.

Only powder malt extracts such as Krystalmalt or Rogopowder can give the caramel and toffee notes to be found in some chocolate.

Powder malt extracts can also improve the taste of chocolate in the case of “no-sugar-added” chocolate.

In both cases the taste is provided by the caramelized sugars that compose the powder malt extracts.