Barley malt extract

What is malt extract?

The starch, proteins, minerals and other substances in barley malt are extracted with pure drinking water and broken down with natural malt enzymes, e.g. into maltose. The wort is then concentrated into extract by gently evaporating the water in a vacuum at a low temperature.

Thanks to this natural, gentle production process, barley malt extract is an unrefined product (without additives) with a high nutritional value. The barley malt extract contains:

  • Very easily absorbable carbohydrates
  • Proteins broken down by enzymes
  • Vitamins (B complex)
  • Minerals
  • Very low level of native sucrose
  • Highly aromatic flavour and smell
  • Enzyme (diastatic malt extract)

Wander has been ISO 9001 and ISO 14001 certified since 1994 and FSSC 22000 certified since 2016. Furthermore, all of our wet-mixed products and barley malt extracts are halal and kosher certified.

To the certifications

Wander also offers Bio Suisse certified malt extract.

Bio Suisse

What is malt extract used for?

  • Sweetener
  • Nutrient for yeast
  • Flavour enhancer
  • Natural colourant or colour intensifier thanks to Maillard reactions
  • To improve texture and mouth feel
  • Glazing agent
  • Moistening agent
  • To prevent the formation of crystals

Malt extract is a good replacement for refined sugars (sucrose, glucose syrup, etc.) as it offers sweetness and energy as well as other essential nutrients (e.g. minerals) in a form that can be consumed by humans.

Malt extract is half as sweet as sucrose, and about as sweet as 42 DE glucose syrup.

Diastatic malt extracts

Diastases are a group of enzymes (primarily alpha and beta amylases) that occur naturally in malt. These enzymes break down the starches in sugars such as maltose and glucose, which act as nutrients for the yeast. Among other things, diastatic malt extracts are used to accelerate the fermentation process during proofing. They result in a more fragrant crust and a shiny finish. Wander produces barley malt extract with and without diastase in both liquid and powdered form. Barley malt extract with diastase contains varying amounts of enzyme activity. 

You can find out which barley malt extract is relevant for you here.

Extramalt

Extramalt® liquid without diastase

Extramalt® liquid without diastase contains the valuable, water-soluble substances from malted barley. The extract is gently evaporated in several steps into a highly viscous syrup. It is rich in fermentable sugar and natural colourings and has a pleasant malt aroma.

Extramalt® liquid without diastase offers the following benefits:

  • Flavour enhancer
  • Can be used as a sweetener instead of sugar (may be declared as malt extract)

Extramalt® dry without diastase

Extramalt® dry without diastase is derived from natural liquid malt that is gently and regularly vacuum-dried on belt driers. This process guarantees a smooth, high-quality product. The product can be produced from light to dark as required.

Extramalt® dry without diastase offers the following benefits:

  • Very easy to measure out
  • Very easy to dissolve
  • Intensified malt taste through the drying process
  • Inclusion of other raw materials such as powdered milk, fat and sugar possible

Extramalt® liquid with diastase

Extramalt® liquid with diastase contains the valuable, water-soluble substances from malted barley. The extract is gently evaporated in several steps into a highly viscous syrup. It is rich in fermentable sugar and natural colourings and has a pleasant malt aroma. The enzyme diastase is added in a further production step. Extramalt® liquid with diastase is frequently used in the baking industry.

Extramalt® liquid with diastase offers the following benefits:

  • Improved raising action
  • More attractive browning
  • More elastic dough
  • Increases the pastry’s ability to retain water
  • Flavour enhancer
  • Can be used as a sweetener instead of sugar (may be declared as malt extract)

Extramalt® dry with diastase

Extramalt® dry with diastase is derived from natural liquid malt that is gently vacuum-dried on belt driers. This process guarantees a smooth, high-quality product.
The enzyme diastase is then added, which supports the breakdown of starch in the product. Extramalt® dry with diastase is used primarily in the production of baked goods.

Extramalt® dry with diastase offers the following benefits:

  • Very easy to measure out
  • Very easy to dissolve
  • Intensified malt taste through the drying process
  • Improves the raising action in small baked goods
  • Helps to achieve a uniform crumb structur

Please contact us for specifications of the different malt extracts.

Contact

Packaging sizes

Extramalt liquid

20'000 - 25'000 kg Flexitank
10'000 - 25'000 kg Tanker
1'000 - 1'600 kg IBC container
1'000 - 1'500 kg Chromium steel tank
295 kg Barrel

Extramalt dry

550 kg Big bag
5 kg, 20 kg, 25 kg Paper bag with PE

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