MILLING, MASHING & FILTRATION
The whole grain is crushed through a hammer mill to produce a grist.
This flour, together with hot water, is fed into a Mash Conversion Vessel
(top) where the temperature is carefully controlled to ensure that the
starch is converted into sugars which dissolve in the water.
The mash is then transferred to a Meura Mash Filter (opposite) where the
liquid, called wort, is separated from the remaining malt husk.
Evaporation
The wort is fed into a series of multi stage stainless steel falling film
evaporator steps to concentrate it into to a viscous liquid. Evaporation
takes place under vacuum in order that lower temperatures can be used. This
enables the full flavour and characteristics of the malt extract to be
retained. The resultant product is liquid malt extract. This is either
packed for dispatch to the customer, or fed to the drying plants and turned
into various types of dried malt extract.
