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Re: Barley malt Powder

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  • jamesonbeam1
    Well Mason, I guess Harry answered that for ya, seeing how i cant even pronounce 1/2 the words he used :):):). I was going to say it looks like Carnation
    Message 1 of 4 , Jun 23, 2008
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      Well Mason,

      I guess Harry answered that for ya, seeing how i cant even pronounce
      1/2 the words he used :):):). I was going to say it looks like
      Carnation Malted Milk Flavor to me lol.

      Vino es Veritas,
      Jim.

      --- In new_distillers@yahoogroups.com, "Harry" <gnikomson2000@...>
      wrote:
      >
      > --- In new_distillers@yahoogroups.com, "rye_junkie1" <rye_junkie@>
      > wrote:
      > >
      > > Harry, Jim or anyone else.
      > > Is this the same as DME?
      > > http://www.nowfoods.com/?action=itemdetail&item_id=4076
      > >
      > > I know it has no diastatic properties but I can get it cheaper
      than
      > > DME from a local H food store.
      > >
      > > Mason
      > >
      >
      >
      > That will do fine, Mason. The 10% maltodextrin component is to
      make
      > the powdered malt more 'flowable' ie non-clumping. Maltodextrin is
      > partially hydrolysed corn starch. Maltodextrins are used as
      > stabilizers since they belong to large numerator saccharide, high
      > viscidity and high foam stability. Therefore, it can be used as
      foam
      > stabilizer in beer making and gas liquor making.
      >
      > You can hydrolyse it completely with a little bit of enzyme powder
      > (AG, Maltase or similar), or use a yeast with (AG) in the pack, or
      > add a little malted (sprouted) grain. Or you can just leave it as
      is
      > to reduce foaming in the still, and accept the small amount of
      > reduced yield. Whichever way you go, it's all good. :)
      >
      > Slainte!
      > regards Harry
      >
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