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malt flavor or flavor enhancement dependent on inclusion rate; or color enhancement from a gentle golden hue to fashionable black breads. Diastatic extracts and flours help with fermentation, converting starch into fermentable sugars. But whatever the application you can be sure that the benefits will be tasted. Our experts can help you choose the best product for you to make something truly exceptional.
Wide colour range of bake-stable, natural colours and colouring concentrates in liquid or powder form.
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Specification
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Unit
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|---|---|
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Appearance
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Blackish Brown |
Identification
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Positive for Carbohydrates |
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Taste
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After Teste is nill and characterisite Malty Syrup |
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Diastatic Activity
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None |
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Colour (E.B.C) of 10% Soln
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Black |
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Total Solid%(w/w)
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Min 77% |
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Starch
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Negative |
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PH
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4.0 - 5.0 |
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Reducing Sugars (as Anhydrous maltose)
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Min 60 % on dry basis |
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Crude Protein (N*6.25) on dry basis
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Min 3.0% |
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Total Ash
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2.0 Max |
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Titrable Acidity (%w/w as lactic acid)
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2.5% Max |
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Specific Gravity
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1.3 to 1.5 % |
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Microbial Limit Test
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|
|---|---|
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Y & M (Cfu/ gm)
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<50 Max. |
Coliform
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Absent /gm |
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TPC at 37 deg C
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<1000 Max. |
All of our Malt Extract are produced in accordance with the purity guidelines. We use no genetically modified raw materials. Our Malt Extract are produced in compliance with all valid food regulations and legal provisions.
We guarantee absolute compliance with strict statutory limits relating to pesticides, herbicides, fungicides, mycotoxins and nitrosamines. This is monitored by NABL Approved independent laboratories on a regular basis.
Bread, Bakery Products
20Kg HM-HDPE jerry cans
50Kg HM-HDPE jerry cans
300Kg HM-HDPE Barrels
300Kg Metal Drums
1200Kg IBC Tanks
SS Road Tankers
Flexi Packaging
12 months; to be stored less than 25 Degree celsius godown temperature conditions.
