Extracted of syrupy malt or in powder - Flour of rice
Ours malt's extracts are presented in syrup or in powder.
Malt's extract
- syrup: yelow pale liquid, nice malt flavor
- powder: pure dehydrated malt extract. Same quality as syrup by easier to use.
Both can be produced either:
- diastasic: our process keeps the total enzymatic activity which is required by food industry, research laboratories and pharmaceutical industry (diastasic power varies from 4500 to over 16000 pollack units)
- non-diastasic: dedicated to various food industries (ice cream, chocolate, cereals, child food, drinks, vinegar ...)
Malt flour
Thin homogeneous powder produced by grinding sprouted barley grain.
Rice flour
From white rice milled grains.
Diamaltone dark
Thin homogeneous powder, fine mix of powder malt extract and malt flour