BENEFITS OF MALT EXTRACT IN BREWING

 Liquid Malt Extract is a concentrated, unfermented brewery wort, a viscous syrup which is largely  used in brewing, especially homebrewing. Use of Liquid Malt extract in brewing is done for a reason. It provides many benefits in the brewing process.

BENEFITS OF USING MALT EXTRACT IN BREWING

1.Malt Extract Saves Time

One of the most important advantages of using malt extract is that it is Time savvy as with its use the entire all-grain mashing process can be skipped, which reduces the length of a brew day substantially.

Going with a standard homebrew all-grain process involves - heating water, soaking grains for around one hour, lautering (collecting the mash liquid) and sparging (rinsing the grains with more water to get all the sugar) - which takes around two to three hours, and even longer if you conduct a fly sparge. That means if calculating from the starting point of heating the water to until the yeast is added to the wort, it is a six hours or more work. If we also add the cleaning time then it is a full day's work. 

But if this full day's work can be done in just two to three hours, won’t it be amazing? Use of malt extract makes it a viable solution for folks who want to brew after a work day or sneak in a quick batch before the weekend festivities kick off.

2. Malt Extract Saves Space

Using Malt extract helps you skip the all-grain mashing process and the amount of equipment needed for brew day is greatly reduced. The entire process can be done in one pot. Malt Extract beer recipes typically yield five gallons of beer, and can be made using only two to three gallons of liquid in the boil, with the remaining volume made up with water that’s added to the fermenter. 

3. Extract = Efficiency

One of the most challenging aspects of all-grain brewing is hitting a target gravity which measures the amount of sugars extracted during the mash and will ultimately affect the alcohol content and overall profile of the finished beer. The amount of sugar extracted during the process is determined by the “efficiency,” and it’s not unusual for the average homebrewer to hit the target gravity.

Liquid and dry malt extracts when added to a specific amount of water, provides a predictable amount of fermentable sugars. Measured gravity comes in too low - add a little bit of malt extract until you reach your target. Measured gravity comes in too high - add a bit of water.

4. Encourages New Homebrewers

The above mentioned benefits make extract brewing one of the best ways to introduce people to how to easily brew beer at home. Malt extract brewing not only makes homebrewing easier to grasp and understand, but also it’s one of the cheapest and newbie-friendly ways to encourage people to take up the hobby.

Wanna try brewing with Malt Extract? Looking for malt extract suppliers , Barley Malt suppliers, Malted Milk Food, malt extract liquid in India - Contact Mahalaxmimaltextract.

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CONVERSION OF LIQUID AND DRY MALT EXTRACT

 Barley Malt extract is a dietary supplement derived from barley grains and water and  packed with sugars plus some nutrients. After being popular among undernourished children as a dietary and nutritional supplement, it became an important ingredient in homebrewing.

Malt Extract, as an ingredient, is present and is used in basically two forms: Liquid malt extract and dry malt extract.

Liquid malt extract is the form of malt extract that is yellowish brown in color and is free from any adulterants, odour, foreign flavor and impurities.

LME is a natural food ingredient which is responsible for enhancing aroma, color and sweetness in any recipe. It improves and enhances the flavor, palatability, appearance and food value of the final product.

DME is the wort from which almost all the moisture has been removed. If the final product is a dried powder, the malt extract has undergone a complete evaporation process by way of “spray drying”, thus removing virtually all of the water.

The biggest upside to the malt extract powder in India is that, when you add the dry malt extract it ends up floating to the top so the chances of burning are very less. Other than this it stays fresh for a longer period than the liquid malt extract. Also, it is easy to store, easy to transfer into separate containers and easy to clean up any spills too.

People usually wonder, if it matters to use malt liquid extract or dry malt extract?

In general terms, no. Both are the same but you can get different colours of DME and LME ranging from pale to medium to dark for example but pale malt extract is the same whether it be dry or liquid. 

But the primary difference between the two is the amount of water in each. As the two types of malt are different in water content, a pound of liquid extract and a pound of dry extract differ in sugar content as well. Therefore, LME and DME are not casually  interchangeable in a recipe. However, the conversion between the two is quite simple.

Conversion between liquid malt extract (LME) to dry malt extract (DME)?

The ratio for use between the dry and syrup forms of malt extract can be approximated as follows: Liquid malt extracts are roughly 20% water so 1kg of liquid is the same as 800g of dry malt extract. If you want to convert a recipe that lists LME then multiply the amount by 0.8 to achieve the amount of DME required. If your recipe list is dry then divide the amount by 0.8 to reach the amount of liquid extract needed. To explain it better, here is an example:

3kg of LME = 3 x 0.8 = 2.4kg of DME

3kg of DME = 3 / 0.8 = 3.75kg of LME

Mahalaxmimaltextact  is one the leading manufacturers of Malt Extract including Biscuit Confectionery Grade Malt Extract. 

To Purchase it - Contact- Mahalaxmimaltextract

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Process of Manufacturing of Malted Milk Food

 Malted milk food is a product made by combining whole milk with the liquid which is separated from a mash of ground barley & wheat flour in such a way as to secure full enzymatic action of the barley malt extract. This type of food also contains added sodium chloride and potassium bicarbonate.

 

In simple terms, Malted Milk Food is a powdered dinner, best suitable for getting ready different wholesome wellbeing supplements. This powdered dinner is prepared from a blend of malted grain and wheat flour, in this way treating the blend till it transforms into a fine substance.

Process of Manufacturing of Malted Milk

Malted milk is the malt product prepared with the mash liquor resulting from a mash of barley malt and wheat flour. Malted Barley is diastatic in nature because of which starch gets converted into sugar.  The process of malted barley is majorly divided into four steps:

i. Mash liquor production: 

At first,  the malted barley is filtered to remove dust and other foreign matter from the barley. Then the crushing step takes place using an in-line roller mill and mixed with high-grade wheat flour. After conveying the mix to the mash tanks water  is continuously added at 40°C - increased to 70°C within about 40 min-  to prepare a uniform slurry. The slurry is held at 70°C for about 35 min and during this process the starch present in it is hydrolysed by diastase, while the complex cereal proteins are converted into simpler protein substances. After this the slurry temperature is again raised to 78°C and is held for about 20 min to stop further activity of enzymes and also to achieve maximum cereal solids. The mash is then finally passed through a centrifugal separator to remove the insoluble husk and to obtain clear liquor, known as ‘wort’.

ii. Mix preparation: 

Now that the wort has been prepared, it is mixed with predetermined quantities of standardised milk, diluted malt extract, sugar, salts, minerals and vitamins in a mix preparation tank.  The percentage and the amount of contribution of each ingredient depends upon final formulation of the product.

To increase nutritional value of the product by providing high quality fat,proteins, minerals and vitamins - Milk solids are added. 

To enhance flavour and energy level of the final product - Milk fat is used. 

Salts are added to the wort to optimise product pH to improve digestibility, and to provide essential salts, especially calcium. . 

Malt extract/barley malt powder provides desired level of colour and typical caramelised flavour to the finished product. 

iii. Evaporation and drying:

The product, after the removal of around two-thirds of the water content, is then transferred to a steam jacketed evaporator in order to facilitate the removal of the water and to prevent excessive caramelisation. The mass product is dried and the dried product is then cooled down in an air-conditioned room to avoid moisture pick up, scraped off the trays and milled into fine powder. Then it is transferred to inline mixers to mix salts, dry vitamins and minerals and then packed in bottles or refill packs.

iv. Spray Drying of Malted Milk: 

Tray-drying method generally used in preparing malted milk food under vacuum is a batch operation which ultimately increases the cost of the product. On the other hand the Spray drying method is comparatively cheaper owing to the high volume of continuous and automated operation.

This is a brief knowledge of the process of malted milk food . To know more about malt based food or malted milk food in India - Contact - Mahalaxmimaltextract.

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