Malt Extract is produced by the aqueous extraction of the soluble components of malted cereals. The extraction method does not involve the use of any chemicals; only hot water and physical separation processes. 

The wort is then concentrated into a viscous yellow brown liquid that consists of a mixture of sugars resulting from the action off the naturally occurring enzymes (mainly alpha and beta amylases) presented in the malted barley and that break down the starch components of the grain. 

Non diastatic malt extract is widely used for it’s malty flavour in breakfasts cereals, biscuits, malted drinks, ice cream and confectionary. Another important application is to serve as a valuable source of fermentable sugars in yeast activities and as a natural colouring.