Solid Malt Extract
Solid Malt Extract is a high-solids form of malted-barley wort concentrate, a dense paste or stiff syrup at 80 to 85 percent solids. It sits between standard liquid malt extract (around 78 percent solids) and fully dried malt extract powder (96 percent solids).
The higher solids load reduces water activity, extends shelf life, and concentrates the malt flavour and colour per gram delivered, while keeping the format pourable or pumpable at elevated temperature.
It is the format preferred by industrial bakers, confectioners, and pharmaceutical compounders who want a concentrated, microbiologically stable malt base without taking on the cost and handling changes of full spray drying.
We source bulk Solid Malt Extract from top China manufacturers for our partners. The manufacturer is in Guangdong. A smaller requirement can ship in a combined container with other ingredients.
Please send the grade you need, the volume and your destination port, and we will come back with a solution and a price.
or call +86-21-6858 0751
- Packaging
- 25 kg fibre drum with double PE liner
- ISO 9001
- HACCP
- Halal
- Kosher
Specifications
| Item | Specification |
|---|---|
| Appearance | Light brown free-flowing powder |
| Moisture | ≤ 4.0% |
| Total sugars (as maltose) | ≥ 70.0% |
| Maltose | ≥ 55.0% |
| Protein | 4.0% to 8.0% |
| Color (EBC) | 30 to 100 |
| pH (10% solution) | 4.5 to 6.0 |
| Ash | ≤ 2.5% |
| Solubility | Fully soluble in water |
| Heavy metals (as Pb) | ≤ 2 mg/kg |
| Total plate count | ≤ 10,000 CFU/g |
| Salmonella | Absent in 25 g |
Common Markets Grades
Solid Malt Extract is graded by colour band and by diastatic status.
Pale solid extract (2 to 5 °L) is the volume grade for bread, bagel, and pretzel manufacturers seeking colour and flavour with minimal darkening.
Amber solid extract (6 to 15 °L) brings deeper caramel notes and is used in cookie, biscuit, and breakfast-cereal binding applications.
Dark solid extract (15 to 40 °L) feeds malt-flavoured confectionery, dark breads, and rye-blend doughs.
Diastatic solid extract preserves residual amylase enzyme activity and is shipped under cold chain. Non-diastatic solid extract is heat-stabilised and ships at ambient temperature.
Packaging is typically heated drum, food-grade pail, or bulk tanker. Drums are warmed in a hot-box before discharge to bring the paste back to pumpable viscosity.
Applications
- Industrial bread, bagel, and pretzel doughs as a concentrated flavour and colour builder
- Bagel boiling solutions for crust gloss and colour development
- Cookie and biscuit dough binders for malt flavour and moisture management
- Breakfast-cereal coating syrups for malted wheat and corn flakes
- Confectionery: malt-flavoured caramels, fudges, toffees, and chewy bars
- Malted-milk ball and chocolate-coated malt confectionery centres
- Pharmaceutical syrups and traditional malt tonics
- Pet food binders and palatants for kibble coatings and treats
- Industrial fermentation substrates where reduced water carriage cuts freight cost
- Glaze and brown-colouring base for ham, bacon, and roasted-meat applications
Brands Using Solid Malt Extract
Widely-distributed consumer products that list Solid Malt Extract on the ingredient label.
- BriessCBW Sparkling Amber Liquid Malt Extract (LME) ↗High-solids (79%) pure malt extract paste blending pale, caramel 60 and Munich malts; thick syrup/paste form used as fermentable base for amber ales, bocks, Scottish beers.Label verified 2026-05-24
- MuntonsLiquid Malt Extract (Plain Light Canister) ↗High-solids barley malt extract paste in canister format; used as solid/syrup malt base for brewing, baking and confectionery applications.Label verified 2026-05-24
Brand names, product names and logos are the property of their owners. They appear here as published evidence that the ingredient is used, taken from the brand's own label or website. Their appearance is not an endorsement, and it does not mean the brand buys from us or from any manufacturer listed on this site.
China Manufacturers of Solid Malt Extract
Top Solid Malt Extract manufacturers in China.
Company names and logos are the property of the manufacturers themselves. They are listed here because our own directory records them as producing this ingredient. A listing is not an endorsement by them, and we do not represent them or speak on their behalf.
How We Help Source Solid Malt Extract
Direct Factory Sourcing
We run the whole process: selecting the manufacturer from the top Chinese food ingredient producers, negotiating the price, verifying quality, and coordinating the logistics. You deal with us instead of with several factories at once.
Original Packaging and Documents from the Manufacturer
The manufacturer sends your Solid Malt Extract out of its own factory in the original packing, through to your destination port. The COA, COO, MSDS, TDS and any certifications reach you from the manufacturer as well.
Free Samples and Lead Time
We send 100 to 500 g free for your own laboratory to test and you cover only the courier, usually within 2 to 3 working days. ETD is usually within 7 to 15 days once the order is confirmed, and we check that date against the factory's own manufacturing schedule before we give it to you.
Combined Shipment
We can load Solid Malt Extract together with other ingredients such as Astaxanthin, Dehydrated Garlic and Lutein into one 20' FCL. If your quantity is small, we can also ship LCL.
Regulatory Status
Solid Malt Extract is regulated identically to liquid and dry malt extract in all major markets.
In the United States it falls under the GRAS designation at 21 CFR 184.1443 for malt syrup and malt extract.
In the European Union it is a conventional food ingredient. Allergen labelling for gluten-containing cereal (barley) is required under Regulation (EU) No 1169/2011.
Specifications cover diastatic power (degrees Lintner) for the diastatic grades, colour in degrees Lovibond, total solids by refractometer, free amino nitrogen, and microbial limits typical for low-water-activity sugar concentrates.
Manufacturing Process
The malting and mashing steps are identical to standard liquid malt extract. Two-row or six-row barley malt is milled, mashed at 62 to 68 °C, and lautered to recover a clear sweet wort.
The wort is then concentrated under deep vacuum in a multi-effect falling-film evaporator. The vacuum level allows boiling at 50 to 60 °C, which preserves colour and aroma.
For solid extract the evaporation is pushed several percentage points further than the standard liquid grade, ending at 80 to 85 percent solids rather than 78 to 82 percent. The product viscosity at this point is several hundred thousand centipoise at 20 °C and the syrup must be handled hot.
The concentrated paste is filled into heated drums or directly into bulk tankers fitted with steam jackets. Diastatic grades skip any high-temperature heat-hold and are shipped under refrigeration to preserve enzyme activity.
The increase in dry-solids content brings water activity below the threshold for mould and most spoilage yeast, giving solid extract a shelf life of 12 months or more at ambient storage when packaging integrity is maintained.
