⦁ It results from the process of macerating whole grains of raw barley and malted barley (MALT).
⦁ Source of healthy and easily absorbed sugars.
⦁ Typical malt flavor and aroma from whole grains.
⦁ Low-fat and trans-fat free.
⦁ Flavoring: It enhances the flavor of products and masks the bitter taste from cocoa and soy. Ideal for milk chocolate and white chocolate to round off the bitter taste of cocoa, soy-based drinks and whole-grain breads.
⦁ Darkening agent: Ingredient used for Maillard reaction, developing color and shine to the product. Ideal for bakery products, to give color and shine to products.
⦁ Texture Modifier: It acts as a humectant, retaining water and leaving the product softer, aerated, light, thus increasing its shelf life for longer on the shelf.
⦁ Prevents the formation of lactose crystals (dulce de leche) and ice (ice cream).
⦁ Fermentable sugar source: used as a substrate for fermentation, both for pasta (cookies, cakes, panettone, etc.) and for beverages (beers, whiskey, etc.).
⦁ Natural sweetener.
