The Malt Company India Limited Khandsa Road, Gurugram, Haryana

Generally, barley is classified into six-row and two-row barley. The six-row barley has higher enzyme content, more protein, less starch, and a thicker husk than two-row barley. The higher level of diastatic enzymes makes six-row barley desirable for conversion of adjunct starches (those that lack enzymes) during mashing. The two-row barley has lower protein content which reduces the problems with haze in the finished beer.

In addition to our extensive range of grain malts, we offer a wide range of liquid malt extracts. Liquid malt extracts can be used as a straight grain malt replacement or when added to a conventional mash, as a brew extender. Liquid malt extracts provide a great start to any recipe, offering a carefully balanced formulation designed to provide the ideal base for your own recipe. In addition, we also offer liquid malt extracts made using selected coloured malts to provide a darker base material for your beer recipes.

Malt Extract Powder is sweet, pale yellow to yellow in colour, slightly acidic, highly hygroscopic and free flow in nature. An aqueous solution is not clear and deposits a voluminous flocculent precipitate on standing. Completely soluble in cold water and readily soluble in hot water.

The Company has a dedicated team of qualified grain buyers having decades of experience in purchasing thousands of tonnes of quality barley. Each of our malting sites has its own particular requirements; however, they all specify that barley for malting must achieve at least 95% germination.Wheat malt is essential in making wheat beers. Its protein gives the beer a fuller mouth feel and enhanced beer head stability. Wheat malt is used mainly for wheat beers which are special beers mostly brewed in Germany and some other top fermented beers. Wheat malt is also used for lager beers for flavour enrichment and to improve foam stability. Typical rate of usage could be around 50 % of the grist for wheat beers and 20 % for premium lager beers.

They are light in colour and have a low flavour level. When added to bread dough the natural enzymes in the malt flour break down starch to produce maltose and other sugars which act as yeast foods, enhancing yeast performance during fermentation.It enhances the fermentation and yeast performance. It improves the softness and increases volume of bread. It also gives a malty flavor to the bread without affecting the crumb flavour and colour. Generally it is used at low levels of up to 1% of flour weight.