Description
Overview
Dark and roasted vacuum band dried malt extracts are produced using specialist roasted malts and carefully controlled Maillard reactions to achieve high EBC colour values and distinctive flavour profiles.
The vacuum drying process preserves flavour integrity while producing a free-flowing powder that can be precisely dosed, allowing manufacturers to achieve consistent colour and flavour outcomes across a wide range of finished products.
Benefits
- Wide and versatile colour range
- High level of colour and flavour customisation
- Delivers rich roasted malt notes
- Consistent colour performance batch to batch
- Easy handling and accurate dosing
- Suitable for dry blending and industrial processes
Applications
- Bread, rolls and buns
- Biscuits and crackers
- Dough-based bakery products
- Malted and fermented beverages
