Malt extracts — products and applications in the food industry

VIN-KON S.A. offers malt extracts as high-quality semi-finished products for the food industry. Malt extracts are made from grain malt and constitute a natural source of sugars, aromatic compounds, colour and a distinctive, pleasant malt profile.

The product range primarily includes two basic variants: light malt extract and dark malt extract.

VIN-KON S.A. malt extracts can be positioned as versatile ingredients in many branches of the food industry.

Brewing and the production of non-alcoholic beer

This is one of the most important applications of malt extracts. Malt extract can be used as an ingredient of wort, a source of fermentable sugars, and a carrier of flavour, aroma and colour. Light extract is used in the production of light beers, while dark extract is used in dark beers, caramel beers and porters.

Malt extracts are particularly useful in the production of non-alcoholic beer. They make it possible to give the beverage a typically beer-like character, a full malt profile, a cereal aroma, natural colour and pleasant sweetness. For this reason, they are used in non-alcoholic and low-alcohol beers, non-alcoholic radlers, flavoured beers and malt beverages.

Non-alcoholic and functional beverages

Malt extracts can be used in a wide range of beverages, including dairy and breakfast drinks, grain coffees, energy and grain beverages, dessert drinks and products for children.

Light extract gives beverages mildness and natural malt sweetness, while dark extract adds depth, colour, caramel notes and a more intense aroma. Both variants can be used as a flavour base and as a functional additive.

Bakery

In baking, malt extract functions as a natural enhancer of flavour, colour and aroma. It can support yeast fermentation, improve crust browning, increase the visual appeal of baked goods and strengthen their character.

Light extract is recommended for light bread, rolls, baguettes, toast bread and breakfast products. Dark extract is suitable for wholemeal, rye, multigrain, traditional and artisan breads.

Confectionery

In confectionery, malt extracts can be used as natural flavouring and sweetening ingredients. They give products a delicate sweetness and the aroma of malt, caramel, bread and toasted sugar.

They are used in the production of cookies, biscuits, wafers, gingerbread, bars, fudge, toffee, caramels, fillings, creams, confectionery masses and coatings. Light extract provides a subtle cereal and honey flavour, while dark extract offers a deeper caramelised and roasted profile.

Breakfast products and cereal products

Malt extracts are highly useful in breakfast and cereal products. They can be used in breakfast cereals, granolas, muesli, cereal bars, crispy cereals, wholegrain products and instant mixes.

They give products a more natural character, improve their flavour, colour and aroma, and enhance the cereal identity of the product.

Ice cream, desserts and dairy products

In ice cream and desserts, malt extracts can enrich the flavour, improve the product texture and give it a natural, appealing profile. They work well in caramel, cream, cereal and chocolate ice creams, as well as in shakes, puddings, creams and dairy desserts.

Light extract provides a delicate malt and honey-cereal note, while dark extract offers caramel, toasted and slightly roasted notes.

Sauces, marinades, preserves and food service

Malt extracts can also be used in culinary products: sauces, marinades, dressings, glazes, fruit preserves and food service products.

Dark extract is suitable for barbecue sauces, grilling marinades, caramel sauces and dark culinary sauces. Light extract can be used when mild sweetening, flavour rounding and the addition of a light cereal note are required.