Malt Extract

• Country of Origin: India
• Cuisine: Indian
• Speciality: Organic
• Solid: 78 to 82 %
• Protein: Minimum 5 %
• Total Ash: 1.3 to 1.7 %

We also have with us extensive experience and process expertise to successfully handle the demands of array of Malt Extract that are well appreciated in international market for their superior quality standards. Here, the use of quality ingredients as well as modern production facilities also enables us to carry our malt extraction in an effective manner. The procedure of converting malt into malt extracts involves 3 stages.

These include :

Liquification of germinated grain

Washing

Filtering and evaporation

Process :

Malt is finely grounded in hammer mill and fed to mash tunnel where it is mixed with water

With passage of time & temperature changes, some of starch is converted into ferment able sugars through diastatic system involving action of natural a-and B-amylases

The cereal adjuncts that results in malt syrups mellower and sweeter flavors added at this stage in form of corn grits

Malt filter modules are made of plastic polymer, with hollow frame that separate two parts by two elastic membranes (which can be expanded by compressed air)

The hollow frame is inserted between two plates covered with polypropylene filter cloth

Once appropriate conditions are attained, liquid wort is drawn from Mash Filter into buffer tank and then transferred to evaporator

Malt filter consist of modules made of Plastic Polymer that were built up by hollow frame, which are separated in two parts by two elastic membranes (are expandable by compressed air)

Hollow frame is inserted between two plates covered with polypropylene filter cloth

After appropriate conditions are met, liquid wort is drawn from Mash Filter into buffer tank and then transferred to evaporator

Evaporations of wort conducted under vacuum in 3 stage falling film evaporator where it is converted into syrup comprising about 80% solids

Variations in malt extracts/syrup are possible

Here, color solids, flavor, and protein are basic characteristics that can be adjusted during production so as to provide specific malt extracts for given food applications

Note :

* Prices will be converted in USD FOB.
* Packaging Avaialable : 300 Kg HMHDPE Barrel

Specification for Malt Extract :
TestStandardAppearanceA viscous liquid amber or yellowish brown in color (Free from any adulterants, off odor, foreign flavor and impurities)IdentificationPositive for CarbohydratesTasteCharacteristic Malt and sweet taste free from any detectable foreign or off flavor I.e. not be sharp or bitter or sour tailTotal Solid78 to 82%Protein (% w/w on dry basis)Min. 4%Total Ash1.3 to 1.7%Acidity (% w/v solution)1.40% maxPH( of 10% solution)45.0 to 6.0Reducing Sugar (%w/w as anhydrous maltose)Max. 60%Specific Gravity (At 20 deg. C)1.3 to 1.5StarchNegativeViscosity>60,000 to 2,00,000 cp