Celia Schlosser Revtech Process Systems Inc

The Revtech:

An innovative roasting technology for the malting industry

Celia Schlosser – Revtech Process Systems Inc.

Introduction

Materials

Results

Conclusion

An increase in the consumption of malt-based products has been

seen over the last years. Specialty malts are also gaining more and

more interest with the craft brewing market. Both trends lead to an

increase in the demand for new products, new flavors and new

colors. Roasting can be an option to create such new features.

However, roasting options in the malt industry are limited. This

poster presents results on a new heat treatment technology.

Roasting

Bloating / Puffing

Plasticizing / Steaming

Pasteurization

Traditionnal roasters

Drum roaster Fluidized bed roster

Revtech roaster – Process - Method

Product entry

Product exit

Continuous feeding:

200 lbs/h up to 22,000 lbs/h

Temperature controlled

100°F up to 750°F

Residence time:

Adjusted

between

1 and 40 minConfined atmophere

Injection of:

- Hot air

- Steam

- Water

(quenching)

• Same temperature (470°F), different

residence times

• SRM by color spectrofotometrie

• Wide range of colors: SRM between 20 and 800

• Wide range of flavors: dry, bitter, burnt, coffee like

Raw barley

Puffed barley

570°F – 3 min

• Up to 600°F

• Up to 6 minutes

• Moist environment:

5% water spraying

or 5% steam

• Malt protein powder

• Challenges on Salmonella and E. coli

• 5 log validation following FDA requirements

Malting / Roasting

celia.schlosser@revtech-ps.com https://revtech-ps.com/

Product

Bulk

density

(kg/m³)

Moisture

(%)Application

Raw barley 0.64 11 Roasting or Puffing or Steaming

Raw rye 0.69 14 Roasting or Steaming

Raw wheat 0.78 11 Roasting or Steaming

Raw oat 0.75 11 Roasting or Steaming

Green malt 45 Roasting to get caramel malt

Pale / White malt 0.49 4 Roasting to get black malt

Malt protein powder 0.40 5 Pasteurization

Raw grains

Malted grains

Green malt to caramel malt:

1st stewing (low temperature - 150°F)

and 2nd roasting (higher temperature - 300°F)

Pale malt to dark malt: roasting at higher

temperature (400°F to 430°F)

The objective of the trials was to investigate the potential of

Revtech heat treatment technology for the malting industry.

Trials were conducted on Revtech pilot scale unit and on an

industrial scale unit. They have showed the ability of the

roaster to provide a wide range of colors and flavors both on

raw grains and malted grains. Additional features were also

showed like bloating, plasticizing and pasteurization.