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Our standard packaging for liquid malt extracts is:
- 15-kg Jerry-cans
- 25-kg Steel Pails
- 25-kg Plastic Pails
- 300-kg Steel Drums
- 300-kg Plastic Drums
- 1 tonne Mini-bulk Containers (subject to geographical location)
- Road Tankers
Some Applications
Diastatic
Diastatic malt extracts possess varying degrees of enzyme activity. In bread baking the alpha amylase content can be used to improve the potential for fermentable sugars for yeast activity, thus enhancing gas production during fermentation and final loaf volume. Diastatic malt extracts can be used not only for the production of the traditional sticky malt loaf, but also as an improver in years when the naturally occurring levels of alpha amylase in wheat flour are low.
Higher diastatic extracts are used for the conversion of cereal starches into glucose syrups.
Non Diastatic
In bread baking, non-diastatic malt flour is used to enhance flavour, to provide sugars for yeast activity and product colour.
It is also used in breakfast cereals and biscuits, malted milk drinks and ice cream, sugar confectionery and chocolate confectionery to impart the traditional malty flavour as either an additional tone, or as a complementary flavour enhancer.
General
In many applications, malt extract can be used to replace the usage of sugar in part, which is of particular interest to the manufacturers of reduced sugar products. Muntons malt extracts are naturally produced and on product labelling may be declared as 'malt' or 'malt extract'. |
