| Density at 20 | Min 1.39% |
| Referactive Index at 20 | Min 1.489% |
| Total Solids on dry basis Percent on weight. | Min 77% |
| Reducing Sugar on dry basis(Calculated as Anhydrous Maltose)Percent by weight | 60 |
| Crude Proteins (on dry basis)Percent by weight | 40 |
1. Malt Extract proteins quantity and purity having high quality.
2. Malt Extract shall work other than General Malt Extract and could be used in low quantity.
3. From this quality your Biscuits and Confectionery will be increased in proteins quantity and your products shall be improved in taste, quality & flavor.
4. Malt has special quantity of substances.
5. Malt is has very good substitute of milk powder. As you know milk powder is not available in the market in pure form, where as Malt is known for its purity, which overall reduce your production cost.