Malt flour

Malt flour, Export from Kazakhstan, AT LOW PRICES, Products flour - grinding and groat, macaroni

Sungar agro, limited liability partnership
We offer export from Kazakhstan grain, bean, oily, railway and car transport

Fields of activity:
Products of plant growing: Peas, Buckwheat, Oats, Rye, Sunflower, Millet, Wheat, Lentil, Barley, Len, Rorchitsa, Safflower, Colza, Chick - pea, Meal, Cake, Lentil, Rye, Bran, Oily.
Processing products: Grain, Flour

Stable high quality of products, and possibility of receiving flour
with the raised characteristics of whiteness - merit of professionalism of personnel of our enterprise and the round - the - clock quality control of raw materials and
products in laboratory.

Sale of steadily quality flour. We make flour on the most modern equipment.
At us you can wholesale flour with the improved characteristics of whiteness.
Sale of flour at us is carried out with possibility of its delivery across all territory.
Quality of our products has been appreciated as in Kazakhstan, and abroad.

"Answer #4 26 Dec. 2008, 19: 55"

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Malt is germinated grain. The substance changes happening at grain germination are generally quite well - known; we already repeatedly referred to them.

To apply in the form of food not dissolved, high - molecular reserve substances endosperm, the germ wakening to life has to process them into the soluble and easily perceived forms. For this purpose it has different enzymes and, first of all, ability to form such enzymes in large numbers at the order. During germination the amount of enzymes considerably increases.

It is fixed that the quantity as the amylases decomposing carbohydrates, or diastase, and dissolving proteins of enzymes (proteases) with duration of germination increases. Effect of these enzymes is shown in formation of soluble substances.

Starch is split on dextrins and malt sugar, partly and on glucose, albumens pass into different, even less characteristic intermediate stages, into proteoses, peptones and amides. Partial splitting of mineral substances, especially phosphates in inorganic form is connected with this change. Processes can be tracked analytically both on increase in quantity of soluble components, and on the increased enzimatichesky force in which grain differs.


Malt is improver, therefore has a direct bearing on bread baking.
He acts too vigorously in order that it could be added to flour on mills that was sometimes recommended and was even carried out. It is incorrect.

By storage and preparation of grain try to provide to flour stability, and on the other hand — are not afraid of such impurity which naturally weaken this stability of flour (Addition of malt at short storage does not harm if sufficient dryness of flour (14% ) is provided; but the miller cannot know how
long and how will store this flour.

If to consider effect of malt as improver, then its influence is observed in three main directions:
1) ability of starch and gluten to water absorption increases,
2) soluble substances are formed that strengthens fermentation,
3) caramelization amplifies.
It belongs to all stages of production of bread; if to imagine the reasons of these actions, then becomes clear that we deal there is nothing another, as with acceleration and revival of those processes on which process of pastries is based. Positive influence of this improver is explained by it.