Light Dried Malt Extract Powder Type 100 is produced from Australian malted barley by traditional hot water extraction process prior to concentration by evaporation and spray drying. Light Dried Malt Extract Powder Type 100 is a free flowing powder with a characteristic sweet malt flavour and odour, and is off-white or cream in appearance Flavex Light Dried Malt Extract is characterised by the following product properties:
- Very accurate to dose
- Very easy to dissolve
- Intensified malt taste through the drying process
- Not hopped and non diastatic for flexibility in the brewhouse
Brewers Guidance:
- Suitable for use as a yeast starter – for guidance on making a yeast starter go to here: Preparing Yeast and Yeast Starters
- Suitable for use in extract brewing – for information and guidance on brewing with DME go here: LME v DME – Which is best for your brewing?
- Light Dried Malt Extract Powder Type 100 is an aid ingredient for food, beverage and pharmaceutical preparations.
Ingredients:
- Malt Extract (Barley)
COUNTRY OF ORIGIN
- 1Kg / 5Kg Packed in China. Made in France.
- 20Kg Made in Australia from 100% Australian ingredients.
Pack Sizes:
- 1 Kg Bag
- 5 Kg Bag (SAVE 20% on 1Kg Bag Price)
- 20 Kg Bag in Box (SAVE 20% on 1Kg Bag Price)
Shelf Life:
- Light Dried Malt Extract Powder Type 100 is best used before 18 months from the date of manufacture.
STORAGE
Malt Extract Powder Type 100 should be stored under cool, dry conditions away from direct sunlight.
TYPICAL NUTRITIONAL VALUES
- Energy………………..1624kj/100g
- Protein ………………..6.0g/100g
- Carbohydrate……….….89.5g/100g
- Sugars…………………..55.6g/100g
- Fat………………….…..<0.1g/100g
- Sodium…………………..60mg/100g
- Ash……………………..1.8g/100g
ANALYTICAL PROPERTIES
- Total Reducing Sugars (Maltose) …..Minimum 60%
- Protein (N x 6.25)………………….……..6 ± 1%
- Moisture……………………………………….Max 5.0%
- pH (5% Solution)…………………………..5.5 ± 0.5
- Colour E.B.C…………………………..……Maximum 180°
- Diastatic Activity…………………..……Nil
MICROBIOLOGICAL SPECIFICATION
- Standard Plate Count………<7500cfu/g
- Coliforms……………..….<3/g
- Salmonella……………….ND/25g
- Yeast……………………………<100cfu/g
- Mould………………………….<100cfu/g
- E Coli…………………….<3/g