We are one of the leading manufacturers of a wide
range of Organic Barley Malt, Diastatic Barley Malt and Barley Malt Powder
prepared from finest quality barley. Produced with the aid of our requisite
machines these are extensively used in breweries, distilleries, malted milk
food manufacturers, confectioners and pharmaceutical and more. These Organic Barley Malt, Diastatic Barley Malt and Barley Malt Powder is highly regarded in several industries.
The process of converting barley into malt involves 3 stages :
- Steeping : The first stage involved in the conversion of
barley into malt is known as steeping. Under this process once the
barley is separated from the foreign material it is graded to specific
size. This barley is then shifted to steel tanks provided with outlet
pipes and water inlets to carry out vigorous aeration and mixing of the
barley/water mixture with the aid of compressed air. Once barley reaches
water content of 43-56%, steeping is stopped.
- Germination : Once steeping is over, the steeped barley is
shifted to germinating floors or room to allow germination under
controlled air, moisture and temperature conditions. The entire
germination period takes 4-7 days depending upon the type of barley,
preferred use of malt and the germination method used. To carry out apt
kernel modification and yield the various aspects of germination should
be kept under constant balance. While the germination is taking place
many enzymatic systems gets activated such as oxidative and reductive
systems involved with the respiration phase. The other enzyme systems
break down the endosperm cell structure which measure germination rate
once the pentose production is evaluated. The activate B-amylase or
proteolytic enzymes release act on the proteins present, to make them
soluble. However about 40% of the total protein is made soluble in
water. Optimum germination activates a balanced enzyme system and
hydrolyzes the starches present.
- Kilning : Kilning or drying at appropriate time and optimum
degree of starch modification, stops the germination. The heat catalyses
additional reaction, which results in color and flavor development. The
germinated malt or green malt at this point of time is hastily and
cautiously dried to approximate moisture, leaving the activated enzymes
intact. When drying period is over the sprouts and other extraneous
materials are removed and the kernels are ready for further processing.
