INGREDIENTS OF MALT EXTRACT

 Malt extract

Malt Extract is a widely used product produced from  barley malt which is  a whole grain with natural enzymes. Mahalaxmi malt extract’s malt extract is basically available in two forms, i.e., LME and DME. LME is Liquid malt extract which is a thick sugary syrup,widely used in various recipes such as preparation of cake, biscuits etc. On the other side we have DME, dry malt extract which is in the form of dry powder and is  comparatively long lasting than liquid malt extract.

The extraction of malt extract from cereal grains is not new but is a very old process. Though there hasn’t been much change in the process of extraction of malt extract from various cereal grains such as barley, wheat, rye etc. but the scope of application of malt extract liquid or dry has definitely widened. Malt extract is used as biscuit and confectionery malt extract, pharma malt extract, flakes grade malt extract etc.

Now you all must be wondering about the ingredient of malt extract…. So let’s learn about it together.

Ingredients of Malt Extract

The first and foremost step is that cereals are soaked in water and left for around five days to allow the grain to germinate and transform starch into the sugar that nourishes the new plant. These germinated seeds, referred to as  "green malt", are later dried and their particular colour and aroma develop. This is the point where that dried malt is turned into a powder and mixed with hot water. Then finally the coloured and highly fragrant liquid is carefully filtered and dried to create the malt extract powder we use in our products.

 This product is used in a high number of baked goods, Bagels, beverages, confectioneries & biscuits, snacks and many more because of its pleasant flavour, remarkable aroma and the extraordinary colour which is created while it is getting cooked. Aroma is not the only thing that we get from malt extract. Using Malt Extract helps in providing sweetness, flavour, colour, natural humectants in various products/recipes. 

We are among the best Malt Extract Suppliers in India.Well, Don’t believe words, believe the taste…….Grab a bite, and you will know that Our Malt Extracts are 100% natural plus tasty plus healthy. To know more about malt extract liquid, Liquid MAlt Extract, Barley Malt, Biscuit Confectionery Grade Malt Extract – Contract Mahalaxmi Malt Extract which can make your biscuits and other items even more irresistible.

For more information about: Liquid malt extract Please visit at http://www.mahalaxmimaltextract.com/

WAY TO GO! FROM BARLEY TO MALT EXTRACT

 So you all consume barley and malt (such as biscuit malt) on a regular basis, right? But do you know the difference between the two. The first one is Barley which basically refers to the seed of the barley plant. When this seed is moistened in a warm environment then the seed begins to grow and produces a bunch of helpful enzymes that can convert the starches in the seed to sugars. After that the grain is allowed to grow for a certain amount of time and then is dried in air which kills the seed. (For additional flavour, it can also be roasted). The dried barley seed with a small sprout is named 'malt' and this process is known as 'malting.'

The infusion of barley malt at mild temperature results in malt extract. During this process, the starch is converted to maltose and after filtration what we get is a product of honey consistency which is known as malt extract syrup. It is also available in powder form. This barley malt extract is a high quality malt extract because it’s a pure extract of barley malt.

With barley malt extract, Both Diastatic and non-diastatic malt extract can be produced :

Diastatic:

“Diastatic” is the name of the enzymes that are created in some grains as they sprout, and these enzymes help in converting starch to sugar to feed the yeast.

 Non-diastatic

Non-diastatic malt powder grains involve processing the malted grains with heat above 55°C, which destroys the enzymes. It does not help break down the starch and will not accelerate the rising of the dough and the yeast.Non-diastatic malt powder can be used to give a better, more concentrated flavor. Since it involves some heat and roasting, you don't  need to be observant about preserving the enzymes, so it can develop new malt flavors that are more pronounced in this powder. That flavor will enhance the final dough too. 

Non-diastatic is dedicated to varied industries such as:

Biscuit Confectionery Grade Malt Extract is a kind  of roasted malt, however, it is cooked to a light degree at around 25-30° Lovibond. Simmering temp is around 350°F, which puts it somewhere close to high-kilned malts like Munich malt, and broiled malt like pale chocolate, which may give you some thought of its qualities and use.The high temperature which is applied to the malt at low moisture content, also known as dry roasting, develops the unique toasted, warm bread, biscuit, and especially nutty flavors and aromas characteristic of this malt type and the beers in which it is used. 

Pharma grade malt extract is the type of malt extract that is made by exhibiting the liquid malt expels onto a progressively moving band experiencing the vacuum. The result is the honeycomb of material which is prepared into a coarse powder before squeezing. This malt powder is sugary, light yellow in shading and extremely hygroscopic in nature.

 Mahalaxmimaltextract is one of the main producers of barley malt, biscuit malt, malt extract, Biscuit Confectionery Grade Malt Extract, Pharma grade malt extract and we provide these products at top notch quality.

For more information about: malt extract liquid in India Please visit at http://www.mahalaxmimaltextract.com/

TYPES OF FLAKES GRADE MALT EXTRACT

 Today is the Flakes day! Do you know corn flakes are actually the most popular breakfast cereal which are both tasty and healthy. Flakes or corn flakes are the packaged cereal products prepared from small toasted flakes of corn, and mostly people including me consume it with either cold or hot milk and sugar. 

If you also consume flakes on a regular basis then you might be thinking that - It is TASTY but what about HEALTH? Then let me tell you that flakes Grade Malt extract is the dried sugar which is the natural source of wholegrain,  and is used as partial substitution for refined sugar additions in corn flakes. They are rich in major nutrients like Vitamin B2, Vitamin B1, Iron, carbohydrates and Vitamin B6. They also help with Weight Loss, are Beneficial for Heart disease etc.

 Mahalaxmimaltextact, being renowned Malted Milk Food Manufacturer provides Bakery Grade Malt Extract and various types of flakes Grade Malt extract such as

 Mild nutty

These mild nutty rice flakes are specifically made for brewing as they develop characteristics that are necessary for easy and efficient use in a brewhouse. Because they have a large surface area and are pre-cooked, they hydrate and disintegrate quickly and also offer a light, clean, and crisp character to the finished beer.

 Slightly grain

These types of flakes are used to produce a lighter colored finished beer without lowering the original gravity. Slightly grainy flakes can be used in place of corn as an adjunct to eliminate corn flavor in the finished beer.

 Slightly nutty

After slightly grainy we have slightly nutty flakes that are great in the production of Belgian beers and increase foam stability.

Clean oaty 

Clean oat flakes extract is used to add a smooth, rich, enjoyable texture to stouts and have a very distinctive “sticky” mouthfeel which is noticeable even when used in small amounts. They have a large surface area and are pre-cooked, so they hydrate and disintegrate quickly.

 Distinctive rye

To provide a very clean, distinctive rye flavor -  Distinctive rye which are made from choice rye that is guaranteed ergot-free is used. They are also pre-cooked and have a large surface area which is why they hydrate and disintegrate quickly. 

Fresh corn flavor 

In the list we also have fresh corn flavour which is used to produce a beer with more crispier and less malty flavour.  

Mahalaxmimaltextract produces a whole line of flakes in a food-grade heat processing plant. The flakes provided by us are natural with no artificial colors, flavors or additives used in processing. We are the best Malted Milk Food Manufacturer who manufactures Flakes Grade Malt Extract and Bakery Grade Malt Extract keeping the customer and their needs in mind. To understand our products more Visit Mahalaxmimaltextract.

WAY TO GO! FROM BARLEY TO MALT EXTRACT

 So you all consume barley and malt (such as biscuit malt) on a regular basis, right? But do you know the difference between the two. The first one is Barley which basically refers to the seed of the barley plant. When this seed is moistened in a warm environment then the seed begins to grow and produces a bunch of helpful enzymes that can convert the starches in the seed to sugars. After that the grain is allowed to grow for a certain amount of time and then is dried in air which kills the seed. (For additional flavour, it can also be roasted). The dried barley seed with a small sprout is named 'malt' and this process is known as 'malting.'

The infusion of barley malt at mild temperature results in malt extract. During this process, the starch is converted to maltose and after filtration what we get is a product of honey consistency which is known as malt extract syrup. It is also available in powder form. This barley malt extract is a high quality malt extract because it’s a pure extract of barley malt.

With barley malt extract, Both Diastatic and non-diastatic malt extract can be produced :

Diastatic:

“Diastatic” is the name of the enzymes that are created in some grains as they sprout, and these enzymes help in converting starch to sugar to feed the yeast.

 Non-diastatic

Non-diastatic malt powder grains involve processing the malted grains with heat above 55°C, which destroys the enzymes. It does not help break down the starch and will not accelerate the rising of the dough and the yeast.Non-diastatic malt powder can be used to give a better, more concentrated flavor. Since it involves some heat and roasting, you don't  need to be observant about preserving the enzymes, so it can develop new malt flavors that are more pronounced in this powder. That flavor will enhance the final dough too. 

Non-diastatic is dedicated to varied industries such as:

Biscuit Confectionery Grade Malt Extract is a kind  of roasted malt, however, it is cooked to a light degree at around 25-30° Lovibond. Simmering temp is around 350°F, which puts it somewhere close to high-kilned malts like Munich malt, and broiled malt like pale chocolate, which may give you some thought of its qualities and use.The high temperature which is applied to the malt at low moisture content, also known as dry roasting, develops the unique toasted, warm bread, biscuit, and especially nutty flavors and aromas characteristic of this malt type and the beers in which it is used. 

Pharma grade malt extract is the type of malt extract that is made by exhibiting the liquid malt expels onto a progressively moving band experiencing the vacuum. The result is the honeycomb of material which is prepared into a coarse powder before squeezing. This malt powder is sugary, light yellow in shading and extremely hygroscopic in nature.

 Mahalaxmimaltextract is one of the main producers of barley malt, biscuit malt, malt extract, Biscuit Confectionery Grade Malt Extract, Pharma grade malt extract and we provide these products at top notch quality. For more info - contact Mahalaxmimaltextract