What We ProduceFour Kinds of IngredientsWhat Are Malt Extracts?

Malt extract, also known as extract of malt, is a sweet substance used as a food (and beverage) ingredient. Malt is produced through the germination of barley (or other cereals) seeds.

Malting process

Cereals (mainly barley) are naturally rich in fiber, vitamins and health elements. The malting process transforms barley grains in stable malted grains rich in enzymes and with different color shades.

Temperature and moisture activate the hormones that start the synthesis of hydrolytic enzymes. The germination process is blocked and grains with low moisture grade, stable and rich in enzymes are obtained: this is malt.

Malt extraction

Through the milling process, the malt grains are turned into flour. Malt flour is mixed with water in mashing tank. The malt enzymes turn flour starch into simple sugars and dextrins. This saccarification process produces a wort, which is made of sugars, spent grains and water.

The wort is filtered and the bran parts of the grain (spent grains) are separated and the sweet solution flows into an evaporator.

The evaporator supports water evaporation at low temperature. The result is concentrated malt extract with a dry residual value of 80% approximately.

Liquid and powder malt extracts

The liquid malt extract is collected in a storage tank to be packaged in the required packaging, or to be sent to further transformation. In this case the liquid malt extract is transferred to a spray drier or a vacuum drier to obtain malt extract in powder form.