• Bread & rusks making
• Pastry and biscuits manufacturers
• Dietary, energizing and infantile food
• Pharmaceutical and aromatic industries
• Animal food
• Distillery - Beer

Pastry and biscuits manufacturers

For biscuits and pastries, the malt extract has a positive effect on:

• 

  Flour
  Used with strong flours, malt extract improves the malleability of the pastry because of a light solubilization of starch. This avoids the biscuits retracting and cracking too much and give them a better brittleness.
• Sugar
  Malt extract does not allow maltose to crytallise because of soluble nitrogenous materials and dextrines. Thus biscuits are prevented from getting white spots. Fat materials work as protecting colloidal agents. Malt extract spreads them all around which leads the product to rise up better and get god homogeneity and a thinner texture.
• Fat
  Playing the part of the protective colloids, the malt extract exempts the fats, what gives a better rising, a greater homogeneity and a finer texture.

  

  Eggs
  Eggs are better spread out all around pastry, emulsifying power of malt extract being added to lecithin action.
• Yeast
  Malt extract makes fermentation easier.
• Flavor
  Malt extract is a flavor fixing agent which is particularly important when baking.
• Color
  Colored substances uprise from maltose being made caramel and the reaction between nitrogenous materials and sugars. Biscuits have a fine golden color.