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malt extracts

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

 

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