Process Dry Malt Extract

The process for dry malt extract comprises Vacuum Tray Drying where the liquid extract is well spread over different trays to form a batch. Here, the malt is placed in vacuum oven where it is dried into solid brittle cake. Then the cake is granulated through mill for producing free flowing powder. We carry out this process to produce special types of malt extract powder.

Process :

• Liquid extract is spread over different trays to form a batch
• It is placed in vacuum oven where it is dried into solid brittle cake
• Cake is then granulated through mill to produce free flowing powder
• The process is carried out to produce special types of malt extract powder

Properties :

• Sometimes called DME, Dry Malt Extract contains less than 3% moisture and is properly stored for up to 4 years as per studies
• Putting Liquid Malt Extract into slowly moving band that passes through vacuum, making dried Malt Extract
• Drying occurs with circulation of hot air through this moving bed of material
• Here, the vacuum allows evaporation to happen at lower temperatures and aids extract to puff

Benefits :

• Malt Extracts are rich in Vitamin E, Vitamin B, Folic Acid and Minerals
• These are essential ingredient for manufacturing of nutritious food that have high value of Vitamins and Proteins

The malt is processed through different types of mills like roller mills and pin mills that have capability to produce different grades of flours. Here, our expertise lies in producing both light and dark flours with the dark flours produced from malt that has been roasted after malting process. Further, the malt flour is further sifted to degrees of refinement.

Process :

• Malt is processed through flour mill
• Different types of mills are used including roller mills and pin mills
• Each mills help in producing different grades of flours including both light and dark flours
• Dark flours are produced from malt that has been roasted after malting process and are used for flavor, texture improvement as well as appearance enhancement in all areas of food industry (Malt flour is further shifted to degrees of refinement)
• Light colored malt flours are made available in varying degrees of alpha amylase, protein and malt flavors