• Liquefaction of germinated grain
• Washing
• Filtering and evaporation

• Malt is finely grounded in a hammer mill and fed to mash tunnel where it is mixed with water
• With the passage of time & temperature changes, some of the starch is converted into fermentable sugars through the diastatic system involving the 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, the liquid wort is drawn from Mash Filter into buffer tank and then transferred to the 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, the liquid wort is drawn from Mash Filter into buffer tank and then transferred to the 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

• Moisture and texture control in soft/hard confectionery
• Moisture retention and colour control in the final product
• Control of fermentation via balanced fermentable sugar spectrum
• Control of softness and freezing characteristics
• No crystallization less hygroscopic product Viscosity and osmotic profiles, sweetness control
• Fermentation control
• Bodying and sweetness in fruit canning
• Moisture retention and colour in the final product
• Candies for high sucrose replacement, less hygroscopic product
• Stabilization of flavour profile during shelf life

Being a leading manufacturer of wide range of organic food

Malt Extract Powder is basically a natural non-diastatic coarse powder. The easy solubility of this powder helps for easy cooking process and add flavor to food. This not only enhances the goodness but also the flavor of finished foods and beverages.

Chemical composition:

• Vitamin E
• Vitamin B
• Folic acid
• Minerals like calcium, iron, magnesium and cuprum

Features:

• Hygienic and healthy
• Good quality
• Safe to consume
• Enhanced nutritive value

Uses:

• Food and dairy product
• Milk industry
• Baking food

• Nugget
• Soda pop

• Soft drink
• Biological substrate