Malt Extract

"IT IS A MIXTURE OF NATURAL SUGARS THAT RESULT FROM THE ENZYMATIC HYDROLYSIS OF MALTED BARLEY, WHICH INCLUDE POLYSACCHARIDES, GLUCOSE AND MALTOSE, AMONG OTHERS. "


  • Our extract is produced 100% from barley, which is malted in our malting-houses.

  • Due to its special flavor, color and pleasant aroma, the malt extract is widely used in the food industry to improve organoleptic properties, nutritional value, texture and shelf life.

Malt Extract and Nutrition


Malt Extract has sugars which are quickly absorbed and slowly assimilated, giving relevant nutritional benefits.

Nutrtional Facts
Reference value in 100 grs.
  Liquid Dry
Calories 306,1 Kcal 381 Kcal
Moisture 22,3% 2,9%
Proteins 3,8% 4,6%
Fat 0,1% 0,1%
RawFiber 0,1% 0,1%
Ashes 1,1% 1,8%
Carbohydrates 72,8% 90,7%

     
 

COMPOSITION

  
     
  Carbohydrates 90 - 93 %
     
  Proteins 3-7 %
     
  Ashes 1-2 %
     
  Total Fat 0.1%
     
  Calories (100 grs) 290-400 kcal
     
     

Malt Extract Properties

 

Stable energy value, quickly absorbed and slowly assimilated sugars

It gives a nice malty taste and aroma

It enhances tastes and aromas

Covers up undesirable flavors and aromas

It provides a gold-caramel color

It is a natural agglomerative

It works as a preservative, extending the product´s shelf life

It improves crispyness

It improves the structure of baked products

Helps fermentation and adds volume


Natural carbohydrate from barley grain


SUGARS FROM THE MALT EXTRACT

The unique properties of malt come from the particularity of its sugars, especially maltose.

  Typical analysis of a Malt Extract
  Soluble solids (°Brix) 75 – 80
  Reducing sugars as % of maltose 50 – 65
  pH (solution to 10%) 5 – 6
     
  Level of sweetness
  Sucrose 100
  Malt Extract (100% Barley) 55
 

Malt Extract (with other cereals attatched)

65
     
  Sugar profile
  Fructose 1-2 %
  Glucose 7-10 %
  Sucrose 1-3 %
  Maltose 39-42%
  Maltotriose 10-15%
  Long ChainSugars 25-30%

Sugar Properties



MALTOSE

It is a reducing sugar that performs the Maillard reaction and caramelization. Being a carbohydrate, it is an important energy source

DEXTRIN

Keepsfreshness of dough
Reduces starch retrogression
Provides reductive sugars that participate forming aromatic substances.
Easyabsorption and digestion

DEXTROSE (GLUCOSE)

Improves crystalizing conditions
Improves fluidity
Highlights aromas

OUR PRODUCTS



Liquid Malt Extract:

  • Liquid of high viscosity and an intense caramel color. It has a pleasant taste and aroma uniquely from malt, strengthening the flavor, color and aroma of its final product. Most frequently used in moist mixtures.

    • PACKAGING
  • Aseptic packaging in Bag in box 25 kgs (1x25 y 4x6,25)
  • Plasticdrum 300kgs
  • Tote bin de 1,4 ton.

    • Powdered Malt Extract

  • It is a light beige colored powder, with pleasant malty aroma and taste. As powder it is an ideal ingredient for food products whose preparation is made from a mixture of dry raw materials.

  • This product is highly hygroscopic.

    • PACKAGING
  • Multiwall paper sacks with an interior polyethylene bag of 20 Kg, 25 kg and 30 Kg

    • Types
    		    
    VacuumbeltDried   Spray Dried
    -Lowerdensity [0,5 gr/ml]
    -Drying process creates crystals
    -Higher dispersability
    -Large particle size
         		 
    -Higher density [0,6 gr/ml]

    -Small particle size

     

    Functionality by use
       
    Chocolate and
    instant beverages
    Nutritional content
    High energy level
    Highlights chocolate flavor
    Covers up undesired flavors
    Water and milk soluble
       
    Breakfast Cereals
    Nutritional content
    Adds a homogeneous golden color
    Gives a nice malt aroma
    Highlights chocolate flavor
    Covers up undesired flavors
    Natural preservative
       
    Cookies and baked
    products
    Increases crunchiness
    Gives ambar color
    Produces an excellent structure
    Increases shelf life as it retains humidity
    Adds fermentable sugars that help form CO2 (more appropriate dough growth)
       

     
    Breadmaking and
    pizza dough
    Gives golden color and improves flavor
    Helps a more homogeneous fermentation
    Adds fermentable sugars that help form CO2
    Increases shelf life as it retains humidity
    Produces a crunchy golden crust
    Helps knead by making the dough more flexible
       

     
    Icecream
    Sweetens
    Controls fusion and freezing points
    Controls thickness of mixture
    Improves stirring capacity of mixture
    Helps highlight aromas
    Prevents from the development of ice crystals on ice cream and prevents lactose crystalization
       

     
    Cereal and
    granolabars
    Soft and pleasant sweetness
    Natural agglomerative
    Nutritional content
    Highlights flavors
    Gives a pleasant malt aroma
    Adds a golden, homogeneous color
    Covers up undesired flavors
    Natural preservative