Making Liquid and Dry Malt Extract
Liquid Malt Extract
The whole grain is crushed through a hammer mill to produce grist.
This flour, together with hot water, is fed into a Mash Conversion Vessel where the temperature is carefully controlled to ensure that the starch is converted into sugars that dissolve in the water.
The Meura Mash Folter shown here.
The wort is fed into a series of multi stage stainless steel falling film evaporator steps to concentrate it into to a viscous liquid. Evaporation takes place under vacuum in order that lower temperatures can be used. This enables the full flavor and characteristics of the malt extract to be retained.
The mash is then transferred to a Meura Mash Filter where the liquid, called wort, is separated from the remaining malt husk.
Evaporator Tanks shown here
A vacuum over. where liquids can be "boiled" at extremely low temperatures.
The resultant product is liquid malt extract. This is either packed for dispatch to the customer, or fed to the drying plants and turned into various types of dried malt extract.
Conversion to Dried Malt Extract
The liquid extract is spread over various trays to form a batch. It is placed in a vacuum oven where it is dried into a solid brittle cake. The cake is then granulated through a mill to produce a free flowing powder. This process is carried out to produce special types of malt extract powder.
The Malt Conversion Vessel, very much like a mash tun.
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