MALT EXTRACT CLASSIFICATIONS at mahalaxmimaltextract.com

 MALT EXTRACT - An extract which is frequently used in the brewing of beer. Along with brewing, it is also used as Malt Based Food, Barley Malt Extract, Barley Malt Powder, malted milk food in India. The production of malt extract begins by germinating barley grain in a process known as malting, immersing barley in water to encourage the grain to sprout and then drying it to halt the progress when the sprouting begins.

In the layman language, Malt, when further processed to produce liquid or dried sweeteners called Malt Extracts. This extract is available in There are several classes of Malt Extracts, including Standard Malt Extracts, Specialty and Black Malt Extracts, and Co Extracts of Malt and Other Cereal Grains.

Standard Malt Extracts- The first one among the various classifications is the original starch- or grain-based sweetener. Genetically modified enzymes, and corn syrups, starch-based sweeteners were created for bakers and food processors using malted grains and water when the acid conversion was not discovered. It is produced using a variant of the brewing process in which malted grains are mixed with water, allowing the enzymes to break down the starch and proteinaceous material of the malted seed. After that insoluble fibre is removed which results in sugary liquid, instead of being fermented into beer. It is then concentrated to make a viscous, stable liquid sweetener or is dried to make a powder. 

 Specialty and Black Malt Extracts- The second classification is named as  Specialty and Black Malt Extracts. Beer comes in a variety of flavours and colours, starting from dark stouts and porters to rich copper Oktoberfests. Selecting the right malt extract requires a clear understanding of the desired functionality and choosing the most appropriate product.  Specialty and Black Malt Extracts can have many different functions in bakery products and brewing but they generally serve one or more of the following purposes that includes fermentable material or yeast food, browning and flavouring agents, colour, sweetener and enzyme source. 

 Co extracts of Malt and Other Cereal Grains - Yet another classification of malt extract we have is Co extracts of Malt and Other Cereal Grains. To make a lighter flavoured syrup, various other unmalted grains or starch sources can be converted into extracts, using malted barley as a natural enzyme source in the extraction process. Most commonly, corn or unmalted barley is used as a cheaper source of starch to make these extracts, which are usually labelled as “extract of malted barley and corn” or “extract of malted barley and barley”. 

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