From Barley to Beverage: A Complete Guide to the Manufacturing Process of Malted Milk Food

The favored drink known as malted milk food is prepared by blending malted barley, wheat flour, and evaporated whole milk and the product is very nutritive. The processes involved in malted milk food manufacturing which include malting, mashing, filtration, addition of milk, homogenization, and packaging are closely knitted in a way that they retain their nutrients and quality. All these steps make the processing of malted milk food from the basic raw materials to the final products that people take in their powder form convenient.

Manufacturing Process of a Malted Milk Food

Malted milk food is therefore a healthy food that is produced from malted barley, wheat flour and evaporated whole milk. It has several processes that make up its production with the help of a Malted milk foods Third-party manufacturer processes that make the final product not only delicious but a source of nutrients as well. 

Malting the Barley

Starting from the choice of good barley raw materials, When germinating, the barley is washed with water making the enzymes active and begin to convert the starches into simple sugars. This process of germination normally takes about 5 to 7 days. Once the barley has germinated it is dried in the kilns to starve the germination process and build the flavors in the malt. 

Mixing and Mashing

The malted barley powder is then added to wheat flour while the liquid component is added together with water. This is then mixed with water in big vessels called mashes, to be heated and produced as a food source for our cereals. The action of enzymes in the malt is triggered by the heat and these continue with breaking down the starches to fermentable sugars.

Adding Milk Solids

The concentrated malt extract is then added to the evaporated whole milk and the two are then well mixed. This step remains critical because it enhances the product’s creamy texture and includes proteins and calcium.

Homogenization and Spray Drying

The mixture is made more consistent for a better mix of all the components. Emulsification reduces the cut size of fat globules to avoid aggregation and sedimentation to give a better final product. The mass mixture is at this point reduced through spray drying, which yields a fine powder by spraying the aqueous mass into a chamber containing hot air.

Packaging

Finally, the malted milk powder produced is cooled and put in air-tight containers in a bid to minimize moisture content. The packaging methods are often carried out in environmentally protected areas to avert product contamination leading to its shelf life deterioration.

Conclusion

The technological process of the Malt Extract contract manufacturing is rather simple, however, it is several accurately regulated consecutive stages to receive a nutritional and tasty finish product. The manufacturing process is important to determine the quality of the malt product.

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