Naturally, the most important thing is that your bread products have perfect taste and colour. However, you can also combine this with a considerable saving on costs! Buisman has demonstrated in a host of applications that substituting caramelised sugar for malt will save 25 to 60% on the cost of malt and malt extracts.

We will help you find out the most advantageous way of substituting caramelised sugar for malt and malt extracts. Sometimes complete substitution is the best option while at other times a mix of caramelised sugar and specific malt flours and/or malt extracts is better.

Based on your existing recipes, we’ll be happy to come up with a proposal for an alternative using caramelised sugar.