Liquid Malt Extract

Malted Extract For Biscuit

Approx. Rs 45 / Kilogram

Minimum Order Quantity: 50 Kilogram
Speciality: High in Protein, No Genetic Engineering, No Artificial Flavour
Acidity: 1.40 %
PH: 6.0 of 10% solution
Specific Gravity: 1.5 At 20 deg C
Yeast and Moulds: 50 cfu/gm
Viscosity: 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

Get Best Price

Call Us

Packaging Size: 50 kG
Flavour: Malty
Brand: IML
Appearance: Brownish
Form: Liquid
Grade: Food & Pharma
Country of Origin: Made in India

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 :

Ask Latest Price

Call Us

High Maltose Syrup

Approx. Rs 55 / Bottle

Minimum Order Quantity: 50 Bottle
Form: Liquid
Packaging Size: 300 kg
Grade Standard: Food Grade
Packaging Type: Drum
Country of Origin: India
Speciality: Gluten Free, High in Protein, Organic
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.

Get Best Price

Call Us

Provide Us More Details

Purpose of Requirement:

Reselling End Use Raw Material

Looking for Liquid Malt Extract ?

We will contact you soon !

Sanjay Yadav

(Director)

Imperial Malts Limited

Gurgaon, Haryana, India

More Categories

View All Categories »

Send SMS

Get Callback

Home
Profile
Our Range
Contact Us
Call Us