Malting Barley Grain

We are engaged in processing and supplying of Dried Barley Malts, which cater to the requirements of breweries, distilleries, malted milk food manufacturers, confectioners and pharmaceutical. The three stages of processing Barley Malt are:

Steeping
The process goes as below:

The barley is separated from the foreign material. Once it is separated, it is graded to specific size.

The barley is then shifted to steel tanks, which are provided with outlet pipes and water inlets to carry out vigorous aeration and mixing of the barley or water mixture with the aid of compressed air.

Once barley reaches water content of 43-56%, steeping is stopped

Germination:
After Steeping get over, the steeped barley is shifted to germinating floors or room to allow germination.

The entire germination period takes 4-7 days depending upon the type of barley.

During the germination process, many enzymatic systems such as oxidative and reductive systems get activated and involved with the respiration phase.

The activate B-amylase or proteolytic enzymes release act on the proteins present, to make them soluble.

However, about 40% of the total protein is made soluble in water.

Optimum germination activates a balanced enzyme system and hydrolyzes the starches present.

Kilning

The Kilning or drying process done at appropriate time and at optimum degree of starch modification, stops the germination.