CONTAINER PAYLOAD
0 m³
0 Kg
FCL20
0% Kg
0.0% m³
FCL40
0% Kg
0% m³
Free
extracted from Barley to enhance natural color & flavour profile of baked products. Enzymes in the Barley Malt are used to release sugars. Processing conditions may be adjusted to control sweetness, sugar spectrum and enzyme activity .Provides a malty flavor & bright crust thanks to caramelization of sugars. Non-diastatic has a distinctive flavour while
Diastatic malt extract is taste neutral (conversion of starch in sugar). Enhances fermentation in flours with low amylase activity & gives a moister product