In addition to the clear advantages of being easier to handle and weigh, and ideal for dry-mix applications, band dried powders are less hydroscopic than alternative dried extracts. Band drying involves the introduction of liquid extracts on to a series of slow moving conveyor belts in a vacuum drying oven. As the extract passes through the oven, it bubbles to form a honeycomb which is then broken and milled into a convenient course powder. This oven drying process, which takes about 20 minutes, intensifies malt flavours. It also lends itself to the drying of blended extracts which could include milk, fat, sugar, whey or even chocolate, providing a rich palate of ingredients for the food and beverage manufacturer. Take a look at our products and contact us for more information or for a sample.