Properties

• Naturally nutritious.
• Rich in carbohydrates and proteins.
• Rich in fiber.
• Adds a slightly nutty flavor to the final product.

Features

• Appearance : It has the appearance of fine dry powder, slightly grayish white.
• Aroma : Its scent is fresh and pleasant.
• Flavor : Its flavor is distinctive to the raw material that is produced.

Specifications

• Humidity : < 13%
• Diastatic Powder : none
• Enzymatic Activity : none

Note :

* Prices will be converted in USD FOB.
* Packaging Available :
45 Kg Polythene Lined, Plastic Bag

We are manufacturer of Processed Malt Flour.

Specifications of standard Malt Flour:

• Humidity:<9%
• Diastatic powder: Minimum 250 WK
• Enzymatic activity: Minimum 50 U.D

Specifications of Diast Malt Flour:

• Humidity:<9%
• Diastatic powder: Minimum 450 WK
• Enzymatic activity: Minimum 70 U.D

Physical properties:

• Increased shelf life
• Hold moisture
• Improves crust color
• Increases browning

• Gas retention
• Increases volume
• Develop fermentation
• Enhances yeast performance

• Soften texture
• Enhances machinability
• Rapid moisture absorption

Chemical properties:

• White to yellow color powder
• Pleasant aroma
• Characteristic malt flavor

Bring back the 100% natural product by buying Diastatic Malt Flour that is manufactured using selected barley. This is mainly manufactured using preservative, colorants and other ingredients. Several industries use this flour due to its natural enzymes like alpha and beta amylase.

Being a leading manufacturer of wide range of organic food.

Bring back the 100% natural product by buying Malt Flour that is manufactured using selected barley. This is mainly manufactured using preservative, colorants and other ingredients. Several industries use this flour due to its natural enzymes like alpha and beta amylase.

Properties of standard Malt Flour:

• Humidity:<9%
• Diastatic powder: Minimum 250 WK
• Enzymatic activity: Minimum 50 U.D

Properties of Diast Malt Flour:

• Humidity:<9%
• Diastatic powder: Minimum 450 WK
• Enzymatic activity: Minimum 70 U.D

Physical properties:

• Increased shelf life
• Hold moisture
• Improves crust colour
• Increases browning
• Gas retention
• Increases volume
• Develop fermentation
• Enhances yeast performance
• Soften texture
• Enhances machinability
• Rapid moisture absorption

Note:
Prices will be converted to USD FOB.

We also have with us extensive experience and process expertise to successfully handle the demands of an array of Malt Extract For Confectionery 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 a 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 the 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 consists of modules made of Plastic Polymer that was built up by hollow frame, which is 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 work 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

Being a leading manufacturer of wide range of organic food. We are Providing high-quality Jau ka Atta to our clients. It is used in various food industries Our range of Products are appreciated in international market for its various applications.