Grain malt and malt preparations. Malt extracts

Tradition of production malt extracts Our company was founded in 1908. Extracts are obtained from the wort, i.e. directly ground malt from our own production, thoroughly boiled in drinking water. The wort is finally condensed in evaporators, unique in its technology, where boiling and evaporation of water is already achieved at a temperature of about 45 ° C, which does not destroy the main component of the extract by caramelization: malt sugar, called maltose.

Malt extracts from our production can be divided into non-diastatic, diastatic and highly diastatic, which determines their use. Non-diastatic, called candidate, and diastatic, called bakery, are used in the food industry. Highly diastatic extracts (textile) intended for the rest of the industry.

We produce food malt extracts in liquid(condensed) state of honey-like consistency or dried powder form. Liquid malt extracts are a thick liquid of honey-like consistency with a sweet taste and a special malt aroma without any foreign odors. Contains approximately 76% carbohydrates, of which about 56% maltose and 9% glucose, as well as 6.2% proteins and 1.2% minerals. Diastatic force in the range from 200 to 350 Wk units for non-diastatic extracts; for bakery - diastatic - in the range of 2500 - 4000 Wk units. Malt extracts are a rich source of B vitamins and niacin (vitamin B3), calcium, sodium, phosphorus, chlorine and iron. Malt extracts serve well as a sweetener in a macrobiological diet; they are added to tea, milk, gingerbread, etc. In terms of their composition, the extracts are an exceptional dietary product, a valuable nutritional supplement, especially for children, adolescents, pregnant and lactating women, as well as for type 2 diabetics. In pharmaceutical preparations, our extracts are the flavoring component of mixtures. Due to the content of fermentable and easily digestible sugar maltose, malt extracts are also the main raw material for the production of maltose wines and an excellent fermentation activator in the production of apple and other fruit wines.

Our malt extracts are high in niacin (vitamin B3). Niacin- This is one of the few vitamins that is stable and stable even when boiled. It is part of the B vitamins. It is necessary for the production of sex hormones: estrogen, progesterone, testosterone and others. Niacin lowers cholesterol levels in the body, promotes proper digestion, helps prevent migraines, lowers high blood pressure and stimulates blood circulation.

The use of malt extracts in the bakery and confectionery industry deserves special attention. In liquid and dry states, malt extracts are an integral part of improving baking mixtures. Typical malt baked goods are intended for diabetics and people on special diets. Such baked goods are easily digested and help increase the body's resistance to metabolic disorders. Enzymatically inactive malt extracts (liquid or dried) provide the supply of fermentable sugars and simple nitrogenous substances necessary for the dough proofing process, thereby improving the fermentation processes in it. Extracts promote more active yeast growth, thereby increasing the volume of baked goods. Keeps the crumb and crust elastic longer. They help improve the appearance, achieve uniform porosity, a crispy crust with a beautiful color, fluffiness, taste and long shelf life of baked goods. Malt extracts are used for baking dough made with water, milk and fat, for example, wheat bread with honey, soy, sunflower seeds, as well as for baking special types of malt bread, wheat pastries, oatmeal and dietary wheat baked goods. Many of our bakery clients use malt extracts in their own secret recipes.

In the confectionery industry, malt extracts are used as an additive in shelf-stable products: gingerbread cookies, candy bars, waffles, crackers, extruded products. Extracts are widely used for the production of waffles and Toffo-type sweets, as well as caramels, milk-malt sweets, cookies with and without filling, for creams for chocolate products, muesli bars, Ovalta, etc.

Currently, the demand for malt extracts for brewing beer in mini-factories around the world is increasing. Therefore, we have expanded our production program and offer you a product that allows you to prepare yeast beer at home.

Together with the company Plzeňský Prazdroj we have developed the so-called malt cooler, suitable for additional coloring of beer in factories, as well as for adding color to bakery products. We can prepare the cooler depending on the customer's requirement with EBC value ranging from 5200 to 10000. pH value ranging from 4-5, extract 72-77%.

Textile High diastatic strength malt extract is used in the textile industry to remove starch from cotton materials.

All our products are natural; we do not use any preservatives or stabilizers.

Malt extract

"...Malt extract: a product obtained by extracting and concentrating a solution of extractives from brewing malt and cereals..."

Source:

"Brewing products. Terms and definitions. GOST R 53358-2009"

(approved by Order of Rostekhregulirovaniya dated 07/07/2009 N 235-st)

Official terminology. Akademik.ru. 2012.

See what "Malt extract" is in other dictionaries:

MALTOSE- Industrially produced malt extract. Used for accelerated preparation of kvass and home-made beer. Can serve as a flavoring additive in dough when baking bread... Great Encyclopedia of Culinary Arts

MALT- MALT, maltum, a product of incomplete germination of cereals. The starting materials are: barley, corn, less often rye and oats (for oatmeal). S. barley contains a large amount of the enzyme diastase, which has the property of converting starch into... ...

Home brewing- Home brewing is one of the modern hobbies. Despite the fact that beer can be easily brewed at home without any additional devices, there are currently a number of companies engaged in commercial... ... Wikipedia

beer wort concentrate- NDP. malt extract A product obtained by concentrating beer wort. [GOST R 53358 2009] Inadmissible, non-recommended malt extract Topics: brewing industry General terms: raw materials, semi-finished products and secondary... ... Technical Translator's Guide

BIOMALTS- BIOMALZ, liquid malt extract (“malt extract”), to which phosphate salts have been added. Thanks to its pleasant taste, it is readily accepted by children. Prescribed as an antirachitic and nutritional agent, 1 2 teaspoons per... ... Great Medical Encyclopedia

Carbohydrates in plants- are very widespread. The cell wall consists of several units. To separate the cell walls, the plant under study is thoroughly crushed. The resulting substance is degreased first with ether and then with boiling alcohol. Then… … Encyclopedic Dictionary F.A. Brockhaus and I.A. Efron

To improve flour with low sugar-forming and gas-forming ability, you can use malt and various preparations from it - malt flour, malt extract and malt extracts. In our bakery industry, the use of red malt for rye custard bread and white malt for Riga bread is widespread.
When baking wheat bread from premium and first-grade flour, neither white malt nor flour from it are added, since adding them would cause a noticeable darkening of the bread crumb. Therefore, so-called malt extracts are used for wheat bread.

Malt extracts

Barley malt extract is a natural product extracted from sprouted barley grains, which are dried at a certain stage of germination and fermentation to preserve the chemical composition and maximum beneficial properties. Next, they are ground, mixed with water to form a solution and undergo further processing followed by clarification.

Barley malt extract contains carbohydrates, trace elements, minerals and amino acids, cereal starch, sugars, enzymes, and fiber. It looks like a thick, viscous, brown liquid (the shade depends on the degree of lightening) with a sweetish taste (there may be notes of caramel) and the aroma of barley.

Beneficial properties of barley malt extract

The extract is completely soluble in water, imparts a pleasant taste, color and smell to various products, acts as a natural sweetener - its sweetness is about 60% of that of sucrose. In addition, it has the ability to retain moisture, reduce acidity, and extend the shelf life of food and pharmaceutical products when included in the composition.

Malt barley extract is a source of:

• selena;
• phosphorus;
• manganese;
• magnesium;
• calcium;
• vitamins A, E and group B.

The amino acids in its composition stimulate protein metabolism, growth and muscle development in the human body. Due to its fiber content, it is easily digestible and has a positive effect on the gastrointestinal tract:

• activates digestion;
• enhances intestinal motility;
• helps remove waste and toxins.

Dietary fiber and vitamin B4 create a choleretic effect, which helps prevent the formation of bile stagnation and the development of cholelithiasis. Vitamins A, E, B2 and B3 coat the mucous membranes of the stomach and intestines, promoting their healing. In addition, barley malt extract has general strengthening and restorative properties, is a source of energy and helps activate brain function.

Areas of application of barley malt extract

The rich chemical composition and the above properties make the use of barley malt extract useful:

• for the prevention of gastritis, colitis, enterocolitis, stomach and duodenal ulcers*;
• to prevent cholecystitis, inflammation in the bile ducts;
• to restore the gastrointestinal tract after prolonged intoxication;
• for recovery after surgery;
• to increase endurance and build muscle during intense training;
• for asthenic conditions (chronic fatigue, weakness);
• to stabilize blood sugar levels in diabetes**.

**Malt allows you to slow down the breakdown of carbohydrates and avoid sudden jumps in glucose levels, affects the production of insulin by the pancreas and is one of the best sweeteners.

To date, barley malt extract has been included in syrups from the Apifitofarm company.

Malt is the name given to cereal grains sprouted under artificial conditions at a certain temperature and humidity. The process of artificially sprouting grain is called malting. The resulting sprouting product is called freshly sprouted malt, which is then dried to produce dry malt.

To produce malt, mainly barley and rye are used. Dry fermented (red) and unfermented (white) rye malt is produced from rye; light and dark barley malt, as well as caramel and roasted, are produced from barley. In baking production, dry fermented (red) and unfermented (light) rye malt is mainly used.
Fermented rye malt is used in baking as a flavoring additive in the production of improved varieties of rye bread. It gives the bread crumb a dark brown color, pleasant taste and aroma.
Unfermented rye malt is used in baking as a preparation containing active enzymes for the preparation of infusions, in the processing of defective flour, and as a recipe component in the production of certain types of bread.
Rye malt is used in the production of kvass concentrate and bread kvass.
Barley malt is the main raw material in the preparation of beer. It is also used for saccharification of starch-containing raw materials in the production of alcohol.

MALT PRODUCTION

The technological scheme for malt production includes several mandatory processes:
Cleaning and sorting of grain.
Grain intended for malt production is cleaned of large impurities, dust and sand, then sorted by grain size to obtain batches with the same uniformity. This ensures uniform soaking and germination of the grains.
Washing and disinfection.
To clean the grain mass from remaining contaminants, defective grains, microorganisms that contaminate the surface of the grains, the grain is washed with water and disinfected before soaking.
Soaking grain.
To achieve optimal humidity for germination, the grain is soaked.
Grain germination (malting).
The purpose of germinating grain is to activate enzymes in it. Germination occurs at sufficiently high grain humidity, favorable temperature and air access. To obtain unfermented light barley malt, the grain is usually germinated for 7-8 days, light rye - 5-6, red rye - 3-4 days.
Fermentation.
Fermentation (simmering) is a special technological processing of freshly sprouted malt, used ONLY in the production of red rye malt in order to maximize the accumulation of low-molecular-weight products of enzymatic hydrolysis of carbohydrates, proteins and other substances. When malt is dried, melanoidins are formed as a result of the interaction of these products. They determine the brown-red color of fermented rye malt and give it the specific aroma of rye bread. Fermentation duration is 4-5 days.
Drying freshly sprouted malt.
During the drying period, deep biochemical, chemical and physicochemical processes occur in the malt, as a result of which the enzymatic activity, chemical composition, taste, aroma and color of dry malt are finally formed.
Unfermented rye malt (white) is dried for about 18 hours, and fermented (red) - 24 hours. Once the moisture content reaches 8-10%, drying of light malt stops. Red malt is further dried with an increase in temperature to 70-85°C, while the humidity is reduced to 8%. During this period, a large amount of aromatic and coloring substances are formed.
Separation of sprouts and polishing of malt.
After drying the malt, the sprouts are separated using a sprouting machine, as they have a bitter taste and degrade the quality of the malt. Given the rich chemical composition of sprouts, they are used to produce malt extracts. After removing the germs, the malt is polished on a polishing machine and cleaned of impurities.
Aging dry malt.
Cleaned malt is aged for 4-5 weeks. During the resting period, the quality of the malt improves.
Grinding and storage of malt.
Malt can be produced in the form of grains and ground - in the form of a fine powder. Malt is stored on racks in ventilated, clean, odor-free rooms, not infested with barn pests, at a temperature of -10 to +30°C and a relative air humidity of 75%.

MALT PRODUCTS

Malt preparations are products obtained by concentrating the water-soluble substances of malt or malt sprouts. These products, unlike malt, do not contain grain shells, which lead to a deterioration in the color of the product.
Polymalt extracts.
They are produced from a mixture of corn, oat and wheat malt. They are a thick, medium-viscosity liquid of brown or dark brown color with a sweetish malt taste.
Polymalt extracts are used as food products for therapeutic and prophylactic purposes, as well as raw materials for non-alcoholic production and additives for bakery and dairy products.
Barley malt extract.
It is obtained from light barley malt. Its technology is similar to the technology of polymalt extracts.
A special feature of the technology is that 30% of the malt is replaced with unmalted barley, which is an additional source of vitamins. In addition, for a more complete extraction of extractive substances, it is recommended to use enzyme preparations, as well as liquid brewer’s yeast, administered as a vitamin supplement.
It is advisable to use barley malt extract as an additive in the production of bakery, confectionery, dairy products, as well as in the production of soft drinks.
Malt sprout extract.
Malt sprouts are obtained by separating them from malt during drying and processing.
Malt sprouts contain proteins, fats, minerals, a complex of various enzymes, as well as vitamins B, PP, E, C.
An aqueous extract is obtained from malt sprouts, into which water-soluble substances are transferred. The extract is evaporated and a malt extract containing 60% dry matter is obtained. The extract can be used in the yeast and baking industries as a component of nutrient media for growing baker's yeast.

EFFECT OF MALT ON THE HUMAN BODY

Regular consumption of rye malt normalizes the acid-base balance in the gastrointestinal tract and improves digestion; prevents the appearance of stones in the gall bladder, bile ducts and liver; actively promotes intestinal peristalsis, helping the body timely cleanse itself of accumulated waste and toxins.
The introduction of rye malt into the diet will prevent the occurrence and development of cholelithiasis and will bring tangible benefits for diseases such as dysbiosis, gastritis with low acidity, enterocolitis, duodenitis, chronic constipation resulting from dysbacteriosis or colitis. Regular consumption of products enriched with malt is a good prevention of rectal and colon cancer.
Polyunsaturated fatty acids Omega-3 and Omega-6, which are part of rye malt along with other components, help reduce the level of “bad” cholesterol in the blood and prevent the deposition of atherosclerotic plaques on the walls of blood vessels. Rye malt contains a high content of vitamin E, which normalizes blood pressure and actively prevents blood clots. This vitamin, like other antioxidant vitamins A and C contained in this product, perfectly strengthens and protects the walls of blood vessels and helps reduce capillary permeability. Potassium and magnesium, which rye malt is rich in, are essential for the smooth functioning of the heart muscle. Therefore, rye malt is especially useful to include in the diet of people suffering from atherosclerosis, hypertension, coronary heart disease and other diseases of the cardiovascular system, as well as for the prevention of heart attacks and strokes.
Rye malt– a valuable diabetic product. The substances contained in rye malt slow down the absorption of fats and carbohydrates, helping to stabilize blood sugar levels, and a complex of minerals (manganese, magnesium, zinc, chromium, selenium) play an important role in the process of regulating the production of natural insulin by the pancreas.
Regular consumption of rye malt will prevent many diseases, including tumors, strengthen the immune system and effectively restore the body’s energy tone (especially useful for patients who have suffered serious illnesses, complex operations, as well as for people suffering from exhaustion or in an asthenic state ).
Products enriched with rye malt can be successfully used in the prevention and complex treatment of obesity, anemia (anemia), various inflammatory and tumor processes.
Daily consumption of products enriched with rye malt (salads, yoghurts, cereals or soups, etc.) helps cleanse and rejuvenate the body.