Liquid malt extracts produced from malted grain, available in white/light and dark profiles with enzyme-active (diastatic) and non-enzyme-active (non-diastatic) options. Designed to support fermentation, dough handling, flavour development and colour control across bakery, beverage and confectionery applications. Variants are tailored to deliver sweetness, enzymatic functionality or roasted character depending on process requirements.
White/Light Liquid Malt Extract – Diastatic
Diastatic white/light liquid malt extract providing natural enzymes to support fermentation, dough handling and crust development while contributing gentle sweetness and flavour.
White/Light Liquid Malt Extract – Non-Diastatic
White/light non-diastatic liquid malt extract is produced from malted barley with enzymatic activity deactivated during processing. It delivers natural sweetness, light colour and subtle malt flavour without contributing enzymatic function.
It is suitable for applications requiring controlled sweetness and browning without impacting fermentation or dough performance.
Dark Liquid Malt Extract – Toasted
Dark toasted liquid malt extract is produced using carefully toasted malted barley to deliver deeper colour and enhanced malt flavour while remaining non-diastatic. The controlled toasting process develops warm, rounded flavour notes without excessive bitterness. This grade is designed for manufacturers seeking consistent colour enhancement and flavour depth in finished products.
Dark Liquid Malt Extract – Roasted
Dark roasted liquid malt extract is formulated using roasted malted barley to achieve high colour intensity and bold flavour profiles. This product is non-diastatic and tailored for applications requiring strong visual impact and pronounced malt character. It is particularly suitable where deep colour and robust flavour are key product attributes.