CHARACTERISTICS OF MALT EXTRACTS

The materials used

• Czech malt of pilsner type and drinking water
• in malt tinger, the malts used are coloured, produced by roasting

Description

Malt extracts candit and bakery LIQUID are dense viscous liquids of gold-brown colour, honey consistency, malt scent, sweet, malt taste.

Malt extracts candit and bakery DRIED are powdery, light white-yellow colour, without any undesirable substances, the taste characteristics are the same as in liquid extracts.

Malt extract coloured (malt tinger) is a syrupy liquid of brown-black colour, caramel scent and caramel, even slightly bitter in taste. It is produced from coloured malt (produced by roasting) and drinking water. It is a purely natural product. Our product is not conformable with sugar tinger, which is made of sugar and can be carcinogenic.

Related information:

• physically-chemical characteristics of malt extracts