Malt Extract RL20

    DESCRIPTION

    A hot water extract of roasted barley (Hordeum vulgare) malt, concentrated by vacuum evaporation

    AppearanceDark brown / black viscous liquid, free from extraneous matter
    DefinitionMalt extract - foodstuff with colouring properties
    Ingredients DeclarationMalted barley, water

    SPECIFICATIONS

    Colour
    (EBC A430 nm 10mm cell)
    12000 to 14000nm
    FlavourConsistent characteristic, strong roast malt flavour and free from fermented or off flavours.
    OdourCharacteristically strong roasted malt, mocha, free from fermented and foreign odours.
    pH
    (10% w/v solution)
    3.0 to 4.0
    CadmiumMax 0.01 ppm
    ArsenicMax 0.01 ppm
    LeadMax 0.02 ppm
    ViscosityMax 2000
    Solids
    (3 hours 105°C)
    Max 45 % dry weight
    MercuryMax 0.01 ppm
    Silicon DioxideMax 10 ppm
    Turbidity
    (EBC 0.5% w/v solution)
    Max 4.0
    Hue IndexMin 3.5
    Density1.180 to 1.210
    StorageStore at ambient temperature below 5°C
    Shelf life12 months if stored unopened. Once opened product should be used within 4 weeks.

    MICROBIOLOGICAL

    Total Viable CountMax 1000 /g
    YeastsMax 100 /g
    MouldsMax 100 /g
    Staphylococcus aureusMax 4 /g
    SalmonellaAbsent /25g
    Clostridium (CSR) SporesMax 4 /g
    Escherichia ColiMax 4 /g
    Lactobacillus SporesMax 4 /g
    ToxinsAflatoxin B1/B2: Max 2ppb
    Aflatoxin G1/G2: Max 2ppb
    Vomitoxin DON: Max 20ppb
    Ochratoxin A: Max 5ppb
    3-MCPD: Max 0.5ppm
    AcetobacterMax 4 /g
    Osmophillic YeastMax 20 /g
    EnterobacteriaceaeMax 4 /g


    Direct Food Ingredients will ensure that any material supplied this specification will confirm to the above physical and chemical properties. However, we have no control over the use of the material and can accept no responsibility for problems caused by the customer's failure to ensure the material supplied is suitable for the intended use.

    This specification has been last modified on Mon 30 January 2012 (967)

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