The same process has been used to obtain malt extract from cereals, normally barley or wheat, since ancient times. It is widely used in bread-making as well as in the preparation of biscuits and cakes.
It is truly hard to believe how long it takes to make malt extract. Once at the malt-house, cereals are soaked in water and left for five days to allow the grain to germinate and transform starch into the sugar that nourishes the new plant. This "green malt", namely the germinated seeds, is then dried and its particular colour and aroma develop. At this point, it is made into a powder and mixed with hot water. This coloured and highly fragrant liquid is then carefully filtered and dried to create the malt extract powder we use in our products. Its pleasant flavour, remarkable aroma and the extraordinary colour created while it is cooked all mean that malt extract is used an a high number of baked goods. If it is treated during the low temperature parts of the process, it makes the dough more uniform and the final product crumblier.
Kinder selection and quality control
We at Kinder only use barley malt in small quantities in Kinder Pinguì. Utmost care is taken when choosing who to obtain this ingredient from. In fact, only Italian or German suppliers that use traditional production methods, attentively select their raw materials, continuously monitor humidity levels and are able to expertly work grain are picked to supply us. This know-how is fundamental in achieving delicately scented and flavoured barley malt that will blend in smoothly with the other ingredients in Kinder Pinguì.