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. 

Diastatic malt extract has different degrees of enzyme activity and is used often to accelerate the fermentation process in dough as the alpha amylase content improves the potential for fermentable sugars for yeast activity. It can also serve as a improver in years when the naturally occurring levels of alpha amylase in wheat flour are low.