Paste and Crystallized Barley Malt Extract.
Diastasic and Super Diastasic

Diastasic Malt extract is the oldest
NATURAL TECHNOLOGICAL ADJUVANT

Employed by the bakers of the older generations it was unfairly undervalued and replaced, because of its impracticality, by CHEMICAL IMPROVERS or MALTATED CEREAL FLOURS

MALTO ATTIVO

SUPER DIASTASICO

Malt Extract with High Diastatic Power, Barley Malt and Corn Ideal for Bakery, 12,000 Pollak Units, Made In Italy.

MALTO ATTIVO

CRISTAL

Crystallized Malt Extract with High Diastatic Power, Barley Malt and Corn Ideal for Bakery, 5,000 Units Pollak

MALTO ATTIVO

POWDER

Barley Malt with High Diastatic Power, Diastatic Malt Ideal for Bakery, 14,000 Pollak Units, Made in Italy.

Indispensable

Today, malt extract is rediscovering a new revival and renewed interest because of its considerable technological advantages, not only because of a CONCEPT OF NATURALITY, but also because of a concrete need related to production techniques (cold technique, speed of the doughs, more sophisticated machines and plants) that make malt extract the BASIC PRODUCT for both ACTIVITY and ECONOMICITY

Thanks to our packaging, Active Malt Extract is now also available for small production needs (RESTAURANTS, PIZZERIE, BAKERIES and CHEESE PRODUCTION). The partially soft plastic container and the Squeezer cap with drip-cutter valve ensure easy dosing and protection from any possible source of contamination.The Crystallized version, thanks to the increased supply of proteolytic enzymes, which make it more suitable for short leavening, retains all the characteristics of Paste Extract but with the convenience of Malt Powder.

Completing the Range is Barley Malt Flour, a technological adjuvant with high diastatic power that is ideal for improving the performance of flours with a suboptimal falling index

“KNOW” TO CHOOSE

Diastatic Malt is a very complex natural processing aid, and the variety of offerings on the market can be confusing.
Only by knowing the differences can we purchase the ideal product for our needs and use it properly

CLICK HERE.
AND FIND OUT WHICH MALTO ATTIVO TO CHOOSE

Truly NATURAL

Benefits

Promotes and stabilizes leavening

Improves the performance of flours

Increases crumb development and alveolation

It makes the crust thin, golden and reduces its glassiness

Enhances flavor and imparts an intense fragrance

Improves ripeness and digestibility

Increases shelf life

Balance and Stability

When Nature helps Nature…

If you want to know more about Malto Attivo.

Demonstration video: Adjuvants compared, the differences between Malto Attivo and Sugar

Malto Attivo

When the “little” does
SO MUCH DIFFERENCE