Malt & Cereal Extracts

Malt and cereal extracts are natural food ingredients, flavour enhancers aroma and colouring agents, which have numerous different food applications. Malt extracts have a wide product range with colour intensity from very light to dark. Non-diastatic extracts have no enzyme activity and thus can easily be used in many applications.

Light coloured malt extracts

Light malt extracts have a light brown colour and a pleasant malty and sweet flavour and aroma. Light malt extracts are a good and easy source of fermentable sugars and therefore they can be used as a substitute for malt to increase the brew house capacity. In fact they are concentrated brewing worts. In baking the extracts increase the bread volume, give a pleasant aroma and colour and also increase the shelf life of bread. Light malt extracts are also widely used for different breakfast cereals, chocolate bars etc. to give colour, aroma and sweetness.

Golden malt extracts

Golden malt extracts are dark malt extracts with a reddish brown tone. They provide a reddish golden appearance in beer and a golden tone in bread and crust, and also a nice flavour.

Dark malt extracts

Dark malt extracts are produced from roasted malt. They have roasted flavour and strong colouring effect. These products are especially suitable in applications where artificial colouring is to be avoided. These extracts are used especially in brewing for the colour adjustment of beer, but can be used also for many other food applications

Cereal extracts

Senson offers special extracts made from non-malted cereals and malted barley: Otex - oats, Barex - barley, Multigrain - wheat, oats, rye and Whetex - wheat. The cereal based extracts offer many new advantages and possibilities compared to traditional extracts where new ingredients and their special properties are needed. All cereal extracts are viscous non-diastatic syrups.