General Description MALTAX 10 is an enzymatically inactive light brown malt extract. It is produced of malted barley and has a characteristic malty flavour. It contains no colourings, preservatives or other food additives. Specification Dry matter (refr.) 80–82 °Brix Refractometer Colour (10 % w/v solution) 3–15 °EBC Analytica-EBC 4.7.2 and 5.3, modified pH (10 % w/v solution) 5.2–6.0 Analytica-EBC 8.17 Total viable count < 10 000 cfu/g ISO 4833-1:2013 Yeasts < 100 cfu/g ISO 21527-1:2008 Moulds < 100 cfu/g ISO 21527-1:2008 Typical Chemical and Physical Properties Viscosity 25 000–60 000 mPas, 20˚C Diastatic activity 0 DP°/g Density 1.4 kg/l Free Amino Nitrogen (FAN) 120–200 mg/l (10% w/v) Dextrose equivalent ~50 Saturated fatty acids 0 g/100g Betaglucans < 0.1 % / dm Gluten content 1 000–3 000 ppm Heavy metals Pb Hg < 0.05 < 0.005 ppm ppm Nutritional Information (in average / 100g) Energy 312 1327 kcal kJ Protein 4.6 g Carbohydrates of which sugars of which fructose of which starch 73 45 1.9 0 g g g g Fat < 0.2 g Dietary fibre 0.5 g Sodium 0.009 g 24.6.2019

PDS Maltax 10 (ID 2743) - maltekstrakt.commaltekstrakt.com/wp-content/uploads/2020/05/PDS-Maltax-10-ID-2743mex.pdfMoulds < 100 cfu/g ISO 21527-1:2008 TypicalChemicaland PhysicalProperties

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Page 1: PDS Maltax 10 (ID 2743) - maltekstrakt.commaltekstrakt.com/wp-content/uploads/2020/05/PDS-Maltax-10-ID-2743mex.pdfMoulds < 100 cfu/g ISO 21527-1:2008 TypicalChemicaland PhysicalProperties

General Description

MALTAX 10 is an enzymatically inactive light brown maltextract. It is produced of malted barley and has a characteristicmalty flavour. It contains no colourings, preservatives or otherfood additives.

Specification

Dry matter (refr.) 80–82 °Brix Refractometer

Colour (10 % w/vsolution)

3–15 °EBC Analytica-EBC 4.7.2and 5.3, modified

pH (10 % w/v solution) 5.2–6.0 Analytica-EBC 8.17

Total viable count < 10 000 cfu/g ISO 4833-1:2013

Yeasts < 100 cfu/g ISO 21527-1:2008

Moulds < 100 cfu/g ISO 21527-1:2008

Typical Chemical and Physical Properties

Viscosity 25 000–60 000 mPas, 20˚C

Diastatic activity 0 DP°/g

Density 1.4 kg/l

Free Amino Nitrogen (FAN) 120–200 mg/l (10% w/v)

Dextrose equivalent ~50

Saturated fatty acids 0 g/100g

Betaglucans < 0.1 % / dm

Gluten content 1 000–3 000 ppm

Heavy metalsPbHg

< 0.05< 0.005

ppmppm

Nutritional Information (in average / 100g)

Energy3121327

kcalkJ

Protein 4.6 g

Carbohydratesof which sugarsof which fructoseof which starch

73451.90

gggg

Fat < 0.2 g

Dietary fibre 0.5 g

Sodium 0.009 g24.6.2019

Page 2: PDS Maltax 10 (ID 2743) - maltekstrakt.commaltekstrakt.com/wp-content/uploads/2020/05/PDS-Maltax-10-ID-2743mex.pdfMoulds < 100 cfu/g ISO 21527-1:2008 TypicalChemicaland PhysicalProperties

Applications

Breweries and beverage industry, bakeries andconfectionary industry, cereals. Dosage varies 1–15 %.

Allergen information

The origin of the main raw material is barley, whichcontains the protein hordein, which has the same allergenicproperties as gluten. No other allergens are present in theproduct.

Legal Status

MALTAX 10 is produced according to EU food safety regulations (EU 852/2004) and theproduction facilities and the food safety and HACCP system have been approved by the localfood safety authority.

MALTAX 10 is produced exclusively from non-genetically modified raw material and processingaids and fulfills the requirements of EU 1829/2003 and 1830/2003.

The product and its production process is in conformance with all EU regulations regarding food.

Local food regulations should always be consulted with respect to specific applications andnecessary declarations despite this, as legislation may vary from country to country.

Certificates

Kosher by the Union of Orthodox Jewish Congregations of AmericaHalal HFCE by Halal Food Council of EuropeQuality Management System ISO 9001Environmental System 14001Food Safety Management System ISO 22000Food Safety System Certificate FSSC 22000

Packaging & Storage

MALTAX 10 is available e.g.in cans, pails, drums and containers.

Refrigerated transport is not required. When stored unopened and at an even temperaturebelow 20˚C, the shelf life is 12 months.

After opening the package, the microbiological shelf life is beyond the supplier’s control.

During a prolonged storage (> 3 months, 20– 25̊C), because of the Maillard reactions, anincrease in colour of 2–8 EBC-units (10 % w/v) and a slight change in flavour is expected.

24.6.2019