Liquid Malt Extract

Approx. Rs 43,445.97 / Metric Ton

Minimum Order Quantity: 100 Metric Ton
Packaging Size: 50 kG & 300 kG
Flavour: MALTY
Brand: IMPERIAL
Appearance: BROWNISH
Form: LIQUID
Grade: FOOD & PHARMA
Name Of Extract: MALT EXTRACT
Packaging Type: AS PER CUSTOMER REQUIREMENT
Origin: Indian

Being a leading manufacturer of wide range of organic food we are providing Liquid Malt Extract which is manufactured when the evaporation process is eliminated from the manufacturing process. This is a paleyellow powder which is sweet in taste. The brewing extract is available in different color levels that range from light to dark shades. The manufacturing process is done by various stages like liquefication of germinated grains, washing, filtering and evaporation.

Packaging :

Plastic or metallic drums	300 kgs. net approx
Plastic pail	30/50 kgs. net approx
Tote Bins Box	1.4 tons. net approx

Specifications:

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
Yeast &Moulds
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

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Malted Extract For Biscuit

Approx. Rs 40 / Kilogram

Minimum Order Quantity: 50 Kilogram
Cuisine: Indian
Speciality: High in Protein, No Artificial Flavour, No Genetic Engineering
Acidity: 1.40 % max
PH: 4.5 to 6.0 of 10% solution
Specific Gravity: 1.3 to 1.5 At 20 deg C
Yeast and Moulds: 50 cfu/gm
Viscosity: 60,000 to 2,00,000 cp

We also have with us extensive experience and process expertise to successfully handle the demands of the array of Malted Extract For Biscuit 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 enable 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 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

Additional Information:

Item Code: LMEB
Production Capacity: 50000 MT/ YEAR
Delivery Time: WITHIN A WEEK
Packaging Details: 50 KG & 300 KG

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High Maltose Syrup

Approx. Rs 55 / Bottle

Minimum Order Quantity: 50 Bottle
Country of Origin: India
Pack Type: Plastic or metallic drums
Usage: All purpose
Speciality: High in Protein, Gluten Free
Pack Size: 300 kgs in Plastic or metallic drums
Appearance: Brown colour

The High Maltose Syrup or Risitose Syrup?? is a viscous, sweet, odourless and colourless liquid that is made by saccharifying liquefied starch with Maltogenic Eno-Enzymes. These syrups are characterized by having a high content of maltose and low content of glucose. The Risitose Syrup shows low tendency to crystallize, because of having less glucose content. It is relatively non-hygroscopic. The Risitose Syrup is also known as High Fructose Corn Syrup as corn is one of its major ingredients.

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

Packing
The syrup is packed in 3000 kgs HDPE barrels and is also transported loose in tankers.

Storage
The Risitose Syrup is stored is stored in cool and dry place, preferably away from direct sunlight and moisture.

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Liquid Soya Lecithin

Minimum Order Quantity: 100 Metric Ton
Country of Origin: India
Cuisine: Indian
Speciality: Gluten Free, High in Protein
Color: Golden Brown
Packing: 50 & 200 Kg Net
Toluene Insoluble: 0.3% Max
Peroxide Value: 3 Meq/gm
Acetone Insoluble: 60 % Min
Acid Value: 35%
Moisture: 1% Max

Liquid Soya Lecithin (Soya Lecithin)

A complex mixture of acetone-insoluble phosphatides is called Lecithin. It mainly consists of phosphatidylcholine (17.5% ), Phosphatidylethanolamine (15%) phosphatidylserine (1%) and phosphatidylinositol (10%). These are further combined with various other substances, like triglycerides, fatty acids, and carbohydrates that are separated from the crude vegetable oil.

Soya lecithin contains small quantity of fatty acids, carbohydrates & sphingolipids, sterols and triglycerides in addition to phospholipids. Breaking up of complex mixture can create new products.

In Food Product : The hydrophilic/hydrophilic character of food grade soyabean lecithin makes it an ideal food emulsifier.

In Pharmaceutical or Cosmetic : It's character to form liposomes, tiny vescicles, to encapsulate useful substances can make it ideal for use in pharmaceutical and cosmetic industry.

Lecithin is also used as a useful component in Paint, Molding, Explosives, Fertilizers, Waxes and many other products.

Role of Soya lecithin Bakery Product :
A mixture of various phospholipids, Lecithin serves as a natural emulsifier that combines with different characteristics and bring some improvement in bakery goods. Lecithin is used in bread to enhance the handling properties and improve the extensibility and elasticity of the dough. It also improves the volume, crumb structure and tenderness of bread. The lecithin also acts as an antioxidant that helps in enhancing the stability of vitamins in bakery items. It supports the effects of other active baking ingredients and can improve shelf life of dough and batters. Lecithin possess dough straightening properties and is used in yeast-raised baked goods. It has the property of controlling the viscosity of batter for pancakes and other products and create a consistent and controlled flow. Soya lecithin can improves the fermentation stability of yeast dough that further, reduce the aging and drying-out of baked goods.

The addition of lecithin helps in obtaining smooth and easily formed dough for the cookie manufacturing. Cookies that contain soy lecithin extract will remain crispy and have reduced fat content. The lecithin reduce the oxidation of fat content and cookies stay fresh for longer time period. Lecithin ensures optimization of the gluten structure and a more homogeneous distribution of other ingredients, in sweet, yeast-leavened baked goods, such as milk bread and puff pastry. The use of lecithin in flat wafers, twisted ice cream cones and pressed cones that are used for soft frozen custard, contributes to the homogeneous distribution of the hydrophilic and lipophilic dough composes, improves release from the irons, supports browning reaction, and makes for more stable wafers that are less likely to break. Lecithin forms a fine film around the yeast particles in frozen pizza and protect them from cold damage.

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Liquid Malt Extract