Malt Extract

We also have with us extensive experience and process expertise to successfully handle the demands of array of Wheat Malt Extract, Barley 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 :

• Liquefaction 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

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