• Enhance Flavour
• Enhance Product Colour
• Enhance Odour
• Improve Texture
• Enrich Nutritional Properties
• Enhance Fermentation
• Improve Shelf Life
• Perform other tasks

• Baking
  • Diastatic malt extracts possess varying degrees of enzyme activity. Diastatic malt extracts can be used as improvers in years when the naturally occurring levels of alpha amylase in wheat flour are low. In bread baking the alpha amylase content can be used to improve the potential for fermentable sugars for yeast activity, thus enhancing gas production during fermentation, and final loaf volume.
  • Diastatic malt extracts can be used for the production of the traditional sticky malt loaf.
  • Malt extracts are used to enhance flavour.
  • They are used to improve structure and crust colour.
  • Malt extracts can extend shelf life in both brown and white bread.
  • They can be used as a binding ingredient.
  • Malt extracts are good conductors of heat and they reduce the baking time in some baked products.
  • Malt extract is healthier and cheaper than improvers.
  • They can be used to replace glucose in mince pies.
  • It adds natural sweetness and colour to baked products.
  • They can be used in crumb recovery.
  
  
• Biscuits
  In the biscuit industry malt extract is added to enhance flavour and colour and to provide the required texture.
  
  
• Breakfast Cereals
  The inclusion of malt extract will improve breakfast cereal flavours. The product is included in many famous worldwide brands. Diastatic malt extracts are used in the production of Extruded Breakfast Cereals.
  
  
• Snacks
  Diastatic malt extracts are used as flavour enhancers but more importantly for their enzyme activity in the production of Extruded Snacks, Bagels and Fermented Crackers.
  
  
• Confectionery
  The use of malt extract in chocolate goods will enhance flavour especially when used as a textured filling. Dry malt extract can also be blended with chocolate to give a distinctive malty taste.
  
  
• Pet Food
  Malt extract is added to pet foods to increase the nutritional value, as a colour enhancer and to alter textures.
  
  
• Beverages
  Malted food drinks are very popular because of the high nutrient value of malt extract and its pleasant flavour.
  
  
• Beer Kits
  Malt extract is used to provide fermentable sugars, flavour and colours in the preparation of beer.
  (see John Bull Beer Kits).
  
  
• Brewing
  • Many brewers use non-diastatic malt extract and liquid malts in the creation of speciality beers.
  • The very popular microbreweries and smaller breweries can use the products, to avoid paying for expensive equipment.
  • They can be used in high gravity brewing.
  • Malt extracts can be used as a replacement for brewing sugar.
  • They can be used as a mash tun extender.
  • Diastatic malt extract is traditionally used to boost starch conversion of non-malt adjuncts by the action of natural enzymes present in the malt extract and, when dissolved in the liquor at the mashing stage, will improve extraction and runoffs. The enzyme conversion of residual starch to fermentable sugars gives clearer, stronger brews with a dry palate.
    
• Malted Milk Drinks
  Malted food drinks capitalise on the high nutrient value, pleasing flavour and odour of malt extract.
  
  
• Baby Foods
  The nutritional qualities and flavour of malt extracts make them ideal for inclusion in a wide range of baby and infant foods.
  
  
• Health Foods & Pharmaceutical Products
  The high nutrient value and distinctive flavour of malt extract presents a wholesome, natural and healthy image and is a valuable addition to any food. Malt extracts are a natural product, suitable for vegetarians and are chemical free. Malt extract can be used to replace the usage of sugar in part, which is of particular interest to the manufacturers of reduced sugar products. It is also used as a culture media for microbiological growth. (See Nutritional Information)
  
  
• Ice Cream
  Impart the traditional malty flavour either as an additional tone, or as a complementary flavour enhancer.
  
  
• Syrups
  Higher diastatic extracts are used for the conversion of both maize and wheat starches into glucose syrups. These may be used for their varying levels of enzyme activity in the production of High Maltose Syrups.
  
  
• Digestive Aids
  Malt extracts may be used as flavour enhancers but more importantly for their varying levels of enzyme activity in the production of these products.

 16.    Other Foods
                   Malt extracts are used in a variety of other foods from Christmas puddings to chilled meals to vinegar production.