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Malt is a substance that is made from barley or other grains by soaking them in the water till they sprout and then undergoes the process of kiln-drying. Malt is a product which is widely used for brewing as one of the main ingredients. Other than brewing, malt is also commonly used as bakery grade malt extract, confectionery grade malt extract, Pharma grade malt extract, flakes grade malt extract, biscuit confectionery malt extract etc.
Malt Extract are available in two forms : Liquid Malt extract (LME) and Dried Malt Extract (DME)/Barley malt powder. Both these forms are used in different recipes as per the requirements and have their own pros and cons. Malt is also divided into various classes:
Standard Malt Extract:
It is a grain-based sweetener or starch based sweetener. This has been used in bakery and other food processing since long ago. It is produced by mixing malt grains with water which allows the enzymes to break down the starch. Insoluble fibre is then removed and the resulting product will be a sugary liquid which can either be used in brewing or can be concentrated to make LME or DME.
Speciality and Black Malt Extract:
Beer comes in a variety of colours and flavours such as amber, dark stouts etc. Specialty malts have comparatively a wide range of flavours, colours and sweetness because of which they are widely used in bakery. The major role they have in bakery is of flavouring, and colour agent, sweetening agent, yeast food and enzyme source. Selecting the right malt extract will be like a cherry on the cake for your recipe.
CoExtracts of Malt and Various other cereal grain:
Other scratch sources other than malt can also be converted into extracts by using malted barley as a source of natural enzyme to make a comparatively light flavoured syrup. Usually, raw barley or corn is used to make these malt extracts.
Other than this, malt is divided in various other classes such as Barley malt, Black malt, Larger, Caramel, Biscuit malt, Glenfiddich, Briess Rye Malt, Crystal Malt, Wheat Malt, Pale Ale, Cara pils, Aromatic Malt, Ale, Honey Malt, Pale Ale Malt, Pilsner Malt, Brown malt, Barley malt syrup, Maris Otter etc.
Larger malt is the most suitable when it comes to brewing and it is always easier to buy and use. When it comes to Base malt then the most commonly used is the Pale Malt.
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