When the liquid malt extract is subjected to the ultra filtration process, the smaller molecules are removed and the result is an alternative form of liquid malt extract, Clarimalt. This is free flowing, unlike standard malt extract.
The end result – Clarimalt – is a product that is extraordinarily dark, that cannot be produced in any other way.
Clarimalts are used to provide natural colour to, for example, vinegar and pickles, gravy, soup, fruit cakes and Christmas puddings.