| ≥1 piece |
Malt is germinated cereal grans that have been dried in a process known as "malting". Then grans are made to germinate by soaking in water, and are then halted from germinating further by dryiing with hot air. Malting grans develops the enzymes required for modifying the gran's starches into various types of sugar, including the monosaccharide glucose, the disaccharide maltose, the trisaccharide maltotriose, and higher sugars called maltodextrines. It also develops other enzymes, such as proteases, which break down the proteins in the grains into forms that can be used by yeast. Depending on when the malting process is topped one gets a preferred starch enzyme ratio and partly converted starch into fermentable sugars. Malt also contains small amounts of other sugars, such as sucrose and fructose, which are not products of starch modification but were already in the gran. Further conversion to fermentable sugars is achieved during the mashing process.
Product:Liquid Malt Extract
Appearance: Thick viscous liquid
Brix:80.0∼82.5%
Solid:77.6%∼80.1%
Protein:>4.2%
DE:30∼50%
EBC:5∼20
pH:5.0∼6.0
Acidity:<18mL/100g
Ash:<2.0g/100g
Heavy metals:<10ppm
As:<1ppm
Lead:<0.5ppm
Total Plate Count:<6000cfu/g
Yeast & Mold:<50cfu/g
Salmonella:Not detected
E.Coli:Not detected