Liquid malt extract is generally supplied in two different concentration (60 °Brix and 80 °Brix) and for each type, you can choose the extract with or without diastatic power.
Below is a list of the main types of liquid malt extract proposed.
Liquid
Liquid Malt Extract
| PRODUCT | DESCRIPTION | USE |
| ITAL EXTRAL MALT D-60 |
Liquid malt extract made only with malt from nationally-produced barley. The extract, concentrated in a low-temperature vacuum evaporator up to 60 °Brix, is characterized by high diastatic power and total lack of mycotoxins. |
In human nutrition the product can be used to make oven-baked products. Also ideal for coffee preparation. |
|---|---|---|
| ITAL EXTRAL MALT D-80 |
Liquid malt extract made only with malt from nationally-produced barley. The extract, concentrated in a low-temperature vacuum evaporator up to 80 °Brix, is characterized by high diastatic power and total lack of mycotoxins. |
In human nutrition the product can be used to make oven-baked products. Also ideal for coffee preparation. |
|
ITAL EXTRAL MALT ND-60
|
Liquid malt extract made only with malt from nationally-produced barley. The extract is concentrated in a low-temperature vacuum evaporator up to 60 °Brix and is characterized by a total lack of mycotoxins. | In human nutrition the product can be used to make oven-baked products. Also ideal for coffee preparation. |
|
ITAL EXTRAL MALT ND-80
|
Liquid malt extract made only with malt from nationally-produced barley. The extract is concentrated in a low-temperature vacuum evaporator up to 80 °Brix and is characterized by a total lack of mycotoxins. | In human nutrition the product can be used to make oven-baked products. Also ideal for coffee preparation. |