The must concentration
When the must is filtered by brewing it becomes quite fragile and needs to be protected.
As must contains a high concentration of dry materials, that prevents it from getting spoiled, not allowing micro-organisms to develop.
This concentration is made under vacuum evaporators, setting the temperature according to what is the malt dedicated to.
Transformation is then achieved.
Malt extract comes out as pale yellow syrup (DIAMALT).
Malt can also be produced as a powder (CRISTOMALT) by being introduced in oven under vacuum or other atomization lathe.