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extracted from ground Barley Malt to enhance natural color & flavor & texture of bread. Enzymes in the Barley Malt are used to release sugars. Processing conditions may be adjusted to control sweetness, sugar spectrum and enzyme activity of the syrup. Provides bread a malty flavor & bright crust thanks to caramelization of sugars.
Diastatic malt extract is taste neutral (conversion of starch in sugar). Enhances fermentation in flours with low amylase activity & gives a moister product
non-diastatic has a distinctive flavor for malted milk, or to give softer crumb to baked goods.
