Description
Overview
Diastatic vacuum band dried malt extract is produced from malted barley that has undergone full saccharification, converting starches into simple and complex sugars. The resulting sweet wort is gently dried under vacuum at low temperatures to preserve enzymatic activity, yielding a fine crystalline powder with enzyme levels up to approximately 5,000 Pollack Units.
This white/light grade offers a neutral colour profile and clean malt flavour, making it suitable for applications where fermentation performance, starch conversion and controlled sweetness are required.
Benefits
- Promotes fermentation and can help reduce processing time
- Supports breakdown of starch into fermentable sugars (dextrins)
- Increases dextrin content in the finished product
- Improves digestibility and assimilation
- Delivers crisp texture in baked goods
- Fine, free-flowing powder for accurate dosing
Applications
- Bread, rolls and buns
- Biscuits and crackers
- Dough-based bakery products
- Malted and fermented beverages
