Malt

Malt Industry in India

Malt is the name given both to germinated grain, and to the sugar derived from it. The process of germinating (“sprouting”) grain converts the starch to a mixture of sugars, thus increasing the sweetness, and the process is then halted by drying in a special kiln. The malted grain then used to add flavor and sweetness to beer, whisky, milkshakes and baked goods. The process extracts and concentrates the sugar into thick gloppy brown syrup quite suitable for eating directly. Not only is malt extract very delicious, it is also highly nutritious as it contains a lot of minerals, amino acids, folic acid, and B vitamins.

The domestic demand for Malt and Malt Extract is poised for growth because of growth of end user industry. The major portion of malt consumption is expected from the breweries and there would also be requirement for better quality malt as a number of foreign companies have joint ventures in India now. According to the experts, the industry is expected to maintain a growth rate of 15-20% per annum for the next ten years. The food and pharma industry (malt extract users like cornflake manufacturers, health foods etc) is also poised for growth due to a small production at present, and this is likely to grow at 10% per annum. Taking a moderate growth rate for 5% of the remaining end user segments.

Our Products

Our products maximizes the extract yield with improved wort quality even in case of use of unmalted grains as an adjuncts due to efficient break down starch, protein, glucans.

Natuglucanase M

ENZYME/SPECIALITY TYPE

Beta-1,3-1,4-glucanase/cellulase.

FUNCTION

β-1,3-1,4-glucanase/xylanase/ cellulase allows it to break down β – glucans of barley/adjunct. Cell wall modification (beta-glucan breakdown) is regarded as a key step in extract development during malting and brewing.


Natunase BG Plus

ENZYME/SPECIALITY TYPE

Cellulose, hemicellulose, β-glucans & arabinoxylans.

FUNCTION

hydrolyze the non- starch polysaccharides of barley, wheat, soy and other plant- Derived substrates.

Natumalt

ENZYME/SPECIALITY TYPE

Bacterial Alpha Amylase, Beta-Amylase, Neutral protease and Beta glucanase.

FUNCTION

Use in the brewing industry when a significant level of barley is used as an adjunct, or any situation where the malt level is inadequate or inconsistent to give the barley malting process and the plant


Enzyliq STX

ENZYME/SPECIALITY TYPE

Endo 1-4 Alpha Amylase.

FUNCTION

An endo-amylase enzyme that randomly hydrolyses α-1, 4-glucosidic bonds to reduce the viscosity of gelatinized starch, producing high dextrose and low colour under a variety of process condition.

Natuprotease N

ENZYME/SPECIALITY TYPE

Neutral protease contains endo-peptidase

FUNCTION

Hydrolyses high molecular protein into low molecular peptides.

Enzyliq Super AX

ENZYME/SPECIALITY TYPE

Endo 1-4 Alpha Amylase

FUNCTION

Hydrolyses α-1, 4-glucosidic bonds to reduce the viscosity of gelatinized starch, producing high dextrose and low colour under a variety of process condition.


Natupap Super

ENZYME/SPECIALITY TYPE

Protease/papain/beta glucanase.

FUNCTION

NATUPAP SUPER degrades the higher molecular weight proteins & non-starch polysaccharides.


Natunase BG Power

ENZYME/SPECIALITY TYPE

Cellulose, hemicellulose, β-glucans.

FUNCTION

It specifically formulated to hydrolyze the non- starch polysaccharides of barley, wheat, soy and other plant- Derived substrates include raw material processing, hydrolysis of plant-derived gums and treatment of fermentation.