date:Jul 28, 2015
our or malt extract also depends upon the finished product and target color. Color adjustment plus flavor and functionality can be achieved by formulating with less intensely roasted caramel and chocolate malt flours and malt extracts. Intensely roasted black malted barley flour and black malt extract deliver color with no flavor when used in small amounts.
For balancing color in liquid formulations, these extracts can be used in amounts as small as 1% for coffee, tea and soups; 5% for sauces (