We are leading manufacturers and suppliers of
Barley Malt Extract, Brewing Malt Extract and Wheat Malt Extract. Our array
of Barley Malt Extract and Wheat Malt Extract 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. Our Brewing Malt Extract has different
color levels ranging from light to dark shades.
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 EXTRACT
| 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 |
