On-line platform with all information regarding cultivation for the control and monitoring of the farmer.
Technical advice and supervision of the crop, technical records of each stage, from sowing to harvest.
RECEPTION AND CLASIFICATION
Great reception and storage capacity and speed, optimal classification by quality.
Independent silo batteries allow barley classification by varieties and qualities.
The soaking and germination conditions are carefully monitored to achieve even germination and homogeneous malting.
PRODUCTIVE PROCESESS FROM BARLEY AND MALT
We elaborate products for the food and beer industry with modern equipment and under a strict system of quality control.
MALTEXCO is a leading company in food ingredients derived from Malt.
Maltexco´s solid prestige is based on a strict quality control policy applied during the whole productive process, from the cultivation of barley until the reception of the final product by the client. Through this we can reach the demanding technical specifications of the international beer and food market. After a strict selection of barley grains, the varieties certified by Maltexco are controlled in its laboratories during the phases of soaking, germination and baking. This rigorous control is extensive to all and each one of the fabrication processes of our products, including malted barley, special malts, malt extracts and flours, as well as dispatch and packaging. Maltexco is committed to its product´s quality and innocuousness, thus certified by an Integrated Management System under the international norms ISO 9001:2008 and ISO 22.000:2005 for all products elaborated in the Talagante and Temuco plants.
Research and Development: creating value propositions so clients can improve their businesses. One of the main goals of Maltexcofood is to deepen our knowledge of barley, its origin and characteristics, to strengthen the distinctive features that make it a unique, high energy value, healthy product. We work together with the agricultural area from the initial stages, aiming to experiment and obtain new barley varieties that allow the generation of new products. The Maltexcofood Research and Development team has also focused on innovating and creating new ingredients and also getting the most out of the productive equipment, searching for unique, value-added products for the food industry. An example of this is BarleyChoc, where there was a work on development, optimizing toasted malts to replace cocoa without losing its color and flavor characteristics. Today we continue to move forward on the development of new ingredients, focusing on creating more value propositions for our clients to improve their businesses.