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