Malt extract liquid
with or without diastase
Liquid malt extract is a clear,
gold to dark brown, viscous liquid
with a pleasant, characteristic aroma
and a mild, sweet, malt flavour.
By its nature as an extract from natural
raw materials, product analyses
inevitably vary. Provided here is a
typical range of liquid WANDER malt
extracts.
Dry solids % min. 76
° Brix ° Bx min. 78
Protein (N x 6.25) % 3.0 – 5.6
Fat % 0.1
Ash % 1.1 – 1.5
Glucose % 4.2 – 7.6
Fructose % 0.6 – 1.2
Sucrose % 0.9
Maltose % 32 – 38
Maltotriose % 1.6 – 7.0
pH (10% sol., 20°C) 5 – 6
Acidity ml1n NaOH /100g 9.8 – 15.5
Viscosity mPa.s 8 000 – 12 000
Colour EBC (10% sol) 4 – 18
Diastatic activity WK 0 – 200
Microbiology limit
Tot. Aer. Mesoph. Org per g < 20 000
< 50’000 (diastatic malt extract)
Moulds per g < 1000
Yeast per g < 1000
Salmonellae negative in 100 g
Tot. enterobact. per g < 100
Bacillus cereus per g < 1000
Shelf life
(depending on packaging) 3 – 18 months
|
Malt extract dry
with or without diastase, light or dark
Dried malt extract is a light yellow
to brown homogeneous powder,
with a pleasant sweet, malt flavour
and a characteristic aroma.
By its nature as extract from natural
raw materials, product analyses
inevitably vary. Provided here is a
typical range of dry WANDER malt
extracts.
Dry solids % min. 97
Protein (N x 6.25) % 4.5
Fat % 0.2
Ash % 1.7
Glucose % 5.5 – 6.2
Fructose % 0.9
Sucrose % 1.0
Maltose % 37.7 – 45.5
Maltotriose % 8 – 8.5
pH (10% sol., 20°C) 5 – 6
Acidity ml1n NaOH /100g 10 – 18.6
Colour EBC (10% sol) 5 – 110
Diastatic activity WK 0 – 200
Microbiology limit
Tot. Aer. Mesoph. Org per g < 20 000
Moulds per g < 1000
Yeast per g < 1000
Salmonellae negative in 100 g
Tot. enterobact. per g < 100
Bacillus cereus per g < 1000
Shelf life
(depending on packaging) 9 – 18 months |
