Malt extract is obtained from cereals, like barely or wheat, through a process that has very long tradition, and is used in bread and baked products like 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 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 in 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
At Kinder we use barley malt in small quantities in Kinder Pinguì.
We carefully selected the suppliers that provide this ingredient to us in Germany and Italy, because we wanted to make sure that they use the traditional production methods, attentively select their raw materials, and expertly work the grains, to achieve the delicately scented and flavoured barley malt that will blend in smoothly with the other ingredients in Kinder Pinguì.