Our array of malt extracts are widely appreciated in the international market for its quality standards. Use of optimum quality ingredients and apt production facilities enable us to carry our malt extraction in an effective manner.

The procedure for converting malt into malt extracts involves 3 stages:

liquification of the germinated grain, washing, filtering and evaporation. The malt is finely grounded in a hammer mil and fed to mash tun where it is mixed with water. With passage of time and temperature changes, some of the starch is converted into ferment able sugars by diastatic system which involves the action of the natural a-and B-amylases. The cereal adjuncts which results in malt syrups mellower and sweeter flavors are added at this stage in form of corn grits.

The malt filter modules are made of plastic polymer, with hollow frame separated in two parts by two elastic membranes, which can be expanded by compressed air. This hollow frame is inserted between two plates covered with a polypropylene filter cloth. Once appropriate conditions are attained the liquid wort is drawn from the Mash Filter into buffer tank and then transferred to the evaporator.

The Malt filter consisted modules made of a Plastic Polymer. These modules were built up by a hollow frame, separated in two parts by two elastic membranes, which are expandable by compressed air. The hollow frame is inserted between two plates covered with a polypropylene filter cloth. After the appropriate conditions have been met, the liquid wort is drawn from the Mash Filter into buffer tank and then transferred to the evaporator. Evaporations of the wort are conducted under vacuum in a 3 stage falling film evaporator where it is converted into syrup of about 80% solids.

Variations in malt extracts or syrup are possible. Color solids, flavor, and protein are the basic characteristics which can be adjusted during production to provide specific malt extracts for given food applications.

SPECIFICATION FOR MALT EXTEAD

Test	Standard
Appearance	A viscous liquid amber or yellowish brown in color. Free from any adulterants, off odor, foreign flavor and impurities.
Identification	Positive for Carbohydrates
Taste	Characteristic Malt and sweet taste free from any detectable foreign or off flavor I.e. not be sharp or bitter or sour tail.
Total Solid	78 to 82%
Protein (% w/w on dry basis)	Min. 4%
Total Ash	1.3 to 1.7%
Acidity (% w/v solution)	1.40% max
PH( of 10% solution)	45.0 to 6.0
Reducing Sugar (%w/w as anhydrous maltose)	Max. 60%
Specific Gravity (At 20 deg. C)	1.3 to 1.5
Starch	Negative
Viscosity	60,000 to 2,00,000 cp
Microbial limit test.
SPC at 37 deg. C	<10000 cfu/gm
Yeast & Moulds	<50 cfu/gm
Coliforms	Absent
Staphylococcus Aureus	Absent
Salmonella Species	Absent
Profile of Carbohydrates
Glucose (gm/100 gm)	3.9-8.6
Fructose (gm/100 gm)	0.4-2.0
Sucrose (gm/100 gm)	0.7-2.0
Maltose (gm/100 gm)	27.3-40