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. 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 . On the down side, the higher protein content can result in greater break material (hot and cold), as well as possibly increased problems with haze in the finished . 

  Wheat malt is essential in making wheat beers. Its protein gives the a fuller mouth feel and enhanced 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.

  For international brewer the company is importing Select 2 Row & 6 Row varieties of barley from North America, Europe & Australia to be produced at it manufacturing facilities for their critical requirements.

We can also supply Roasted Barley / Wheat Malt which can be used by brewers and food companies to give colour & flavour to their products.  

Malt flours are produced by milling grains of malted cereals. In the case of non-malted flours they can be produced to various degrees of refinement. Light coloured malt flours offers varying degrees of alpha amylase, protein and malt flavour. Coloured and dark malt flours are principally used for flavour, texture improvement and appearance enhancement in all areas of the food industry. We manufacture an extensive range of malt flours. In addition, we are also able to develop specific products to meet individual customer specifications and requirements. Malt Flours are packed in paper/HDPE sacks of 25kg. 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. When used in white Breads  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. When used in Brown Breads it provides a sticky crumb to the loaf. It is used alone or in a combination of up to 5% of flour weight depending on the desired level of stickiness. Dark Barley Malt Flour Dark malts have a deserved reputation for their quality and variety. Bakers and food manufacturers have traditionally used a 'dark malt flour' to enhance flavour and colour in their products. Now, a range of products is available with differing flavour profiles, colour levels and hues to meet the requirements of a more sophisticated industry and consumer. Nutritionally, dark malt flours have high carbohydrate levels with significant levels of protein and fiber and low levels of fat. When used in Brown Breads and Brown Rolls It gives a cake or brioche like crumb to the bread. It also provides a malty flavor to the bread depending on the kind of flour and amount of flour being used. The use of malt extract at a very low level also helps in flavor development. It's most important advantage is that it provides a brown color to the bread and no additional artificial flavour and colour are required. Generally its usage is around 5% of the flour weight. When used in White Breads It should be initially used at 3% of flour weight to get a creamy yellow color of the bread. The usage also depends on the individual flavour and colour of the bread required.

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 recipes. Liquid Malt Extract in Food our standard packaging for liquid malt extracts is: 25-kg Steel Pails 25-kg Plastic Pails 300-kg Plastic Drums 1 tonne (IBC) subject to geographical location Road Tankers Flexi Tanks Any other packing of customer's specification

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. 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 . On the down side, the higher protein content can result in greater break material (hot and cold), as well as possibly increased problems with haze in the finished . 

  Wheat malt is essential in making wheat beers. Its protein gives the a fuller mouth feel and enhanced 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.

  For international brewer the company is importing Select 2 Row & 6 Row varieties of barley from North America, Europe & Australia to be produced at it manufacturing facilities for their critical requirements.

We can also supply Roasted Barley / Wheat Malt which can be used by brewers and food companies to give colour & flavour to their products.  

Malt flours are produced by milling grains of malted cereals. In the case of non-malted flours they can be produced to various degrees of refinement. Light coloured malt flours offers varying degrees of alpha amylase, protein and malt flavour. Coloured and dark malt flours are principally used for flavour, texture improvement and appearance enhancement in all areas of the food industry. We manufacture an extensive range of malt flours. In addition, we are also able to develop specific products to meet individual customer specifications and requirements. Malt Flours are packed in paper/HDPE sacks of 25kg. 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. When used in white Breads  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. When used in Brown Breads it provides a sticky crumb to the loaf. It is used alone or in a combination of up to 5% of flour weight depending on the desired level of stickiness. Dark Barley Malt Flour Dark malts have a deserved reputation for their quality and variety. Bakers and food manufacturers have traditionally used a 'dark malt flour' to enhance flavour and colour in their products. Now, a range of products is available with differing flavour profiles, colour levels and hues to meet the requirements of a more sophisticated industry and consumer. Nutritionally, dark malt flours have high carbohydrate levels with significant levels of protein and fiber and low levels of fat. When used in Brown Breads and Brown Rolls It gives a cake or brioche like crumb to the bread. It also provides a malty flavor to the bread depending on the kind of flour and amount of flour being used. The use of malt extract at a very low level also helps in flavor development. It's most important advantage is that it provides a brown color to the bread and no additional artificial flavour and colour are required. Generally its usage is around 5% of the flour weight. When used in White Breads It should be initially used at 3% of flour weight to get a creamy yellow color of the bread. The usage also depends on the individual flavour and colour of the bread required.

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 recipes. Liquid Malt Extract in Food our standard packaging for liquid malt extracts is: 25-kg Steel Pails 25-kg Plastic Pails 300-kg Plastic Drums 1 tonne (IBC) subject to geographical location Road Tankers Flexi Tanks Any other packing of customer's specification