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Diastatic Malt Extract

vaalea-uute-kannusta-alustalle is made from diastatic barley malt with a sweet and mild taste, a golden brown colour and a syrup-like texture containing enzymatic power. The enzymes are mainly natural amylases, proteases and glucanases from grains. When diastatic malt extract is added to dough the starch is decomposed into sugars which accelerates the fermentation process. Diastatic malt extract promotes the browning reaction when baking the bread resulting a beautiful crust colour.

Diastatic malt extract can be used in addition to baking industry as well elsewhere in food industry where natural malt enzymes are needed.