Solid Malt Extract

A concentrated, spray-dried extract of malted barley delivering natural fermentable sugars (maltose, glucose, maltotriose), soluble proteins, vitamins, and characteristic malt flavor in a free-flowing powder format. The mid-color counterpart to pale dry malt extract and black dry malt extract.

Light brown free-flowing powder. Fully soluble in water. Total sugars 70 percent or higher on a maltose basis, with maltose dominant at 55 percent or higher. EBC color 30 to 100 for a balanced caramel character.

We supply food-grade Solid Malt Extract from manufacturers in China holding ISO, Halal, Kosher and other certifications relevant to the product and production.

Common market grades include diastatic and non-diastatic variants. Diastatic grades retain active alpha and beta amylase from the malt for dough enzyme supplementation; non-diastatic grades are heat-treated for use where only sugar, flavor, and color contribution are needed.

Bulk and reduced-MOQ shipments. Batch-level COA covering moisture, total sugars, maltose, color, protein, ash, heavy metals, and microbiology.

Solid malt extract is the workhorse mid-color grade in the dry malt extract family. The product sits between pale DME, used where minimal color contribution is desired, and black DME, used where deep roasted flavor and color are the primary objective.

Production proceeds by mashing malted barley with hot water to convert starch to fermentable sugars, lautering to separate wort, vacuum evaporation to concentrate, and spray drying to a free-flowing powder. The mid-color profile is achieved through controlled kilning of the malt and a defined evaporation regime.

Regulated as a food ingredient in all major markets, assigned CAS 8002-48-0 for malt extract and HS code 19019099 for the dry form. No numerical use limit. Allergen status is gluten-positive due to the barley origin.

Bakery function is delivery of maltose as fermentable yeast sugar, reducing sugars for Maillard browning during baking, amino acids for malt flavor development, and in diastatic grades native alpha and beta amylase activity. Brewing function is a fermentable wort component contributing sugar and flavor in proportions controlled by addition rate.

Strategically, solid malt extract competes with dry malt extract on color band and with liquid malt extract on handling. The mid-color powder format is the most flexible option for formulators who do not yet know the exact final color and flavor target.

• All-grain and extract brewing across pale and amber beer styles
• Bread, cracker, and malt-loaf bakery for natural malt flavor and crust color
• Malted beverages, drink mixes, and Horlicks-style powdered beverages
• Breakfast cereals, granolas, and malted snack coatings
• Malt confectionery and traditional malt candies
• Nutritional foods and meal-replacement powders
• Yeast nutrition in sourdough starters and pre-ferments