001,BARLEY FLOUR
SPECIFICATION大麦粉规格
Prepared by Date Review by Date Approved by Page Nº Rev.
Quallty
19/02/08 Quality Assurance and
20/02/08 Quality Assurance and
1/1 2
I. General Information总信息
Barley flour is a 100% natural product, produced only from barley.
It doesn’t contain additives, colorant or any other ingredient. 大麦粉是100%自然产品，仅由大麦生产。它不包含添加剂、染料或者其他成份II. Quality质量
Suitable for human consumption, harmful and toxic substances free. 适合人类的消耗量，有害和毒性物质释放
III. Uses运用
ƒ Infant cereal婴儿谷物
ƒ Pasta面团
ƒ Food industry in general一般食品工业
IV. Physical- Chemical Quality物理化工质量
SPECIFICATION参数
ANALYSIS Min Max MEASURE UNIT分析，最大最小单位含量
Moisture - 14.0 %湿气
Protein (N*6.25) 5 10 %蛋白质
Lipase Negative -脂肪分解素阴性Sieving Mesh 20 mm筛滤网20毫米V. Packaging包装
ƒ Multisheet paper bag, with a polyethylene interior bag, 20 Kg. capacity多张的纸袋，与聚丙烯内部袋子， 20公斤。 容量ƒ Polypropylene Big-bag, 800 Kg capacity. 聚丙烯大袋子， 800公斤容量。VI. Preservation and Storage保存和存贮
Preservation:保存
Twelve months from fabricated date, maintained in the original packaging. 从被制造的日期开始十二个月，在原始包装保存。
Storage:存储
Stored in normal conditions of humidity (50% max.), temperature (30° C max.),
clean, pest free and without strange odor存放在正常情况任意湿气(50%最大)，温度(30° C最大)，干净，无虫和没有奇怪的气味仓库
003.
I.- General Information总信息
Caramel Malt is a 100% natural product. It’s produced by roasting, rather than kilning,green malt. Maltexco roasters are custom designed and engineered to roast malt and barley.
This results in the production of traditional styles of caramel malt with true
caramelization of sugars and the development of unique flavors and aromas that are simply not achievable when using a drying kiln. 焦糖麦芽是100%自然产品。 它通过烤，而不是干燥生产，绿色麦芽。 Maltexco烘烤器是按客户要求设计和设计烤麦芽和大麦。在使用炉窑时根本无法开发新的特别风味和香气，这便是用焦糖生产传统种类的黑麦芽汁所导致的结果
II.- Quality
Suitable for human consumption, harmful and toxic substances free.
III- Uses
x Brewery: Provides amber color and caramel flavor and aroma
x Food Industry: Provides sweetness and caramel flavor.
IV. - Characteristics of the final product
1. Sensory:
a.-Appearance: friable grain, golden brown color.
b.- Aroma: sweet, more intense than pilsen malt.
c.- Flavor: sweet, pronounced caramel.
2.- Physical-Chemical Quality
Parameter Measure Unit Specification
Extract (d.m.) % w/w > 65
Moisture % w/w 3.5 – 7.5
Color EBC 60 - 230
Presence of insects, damage caused by
insects, fungal contamination or
foreign bodies ---
Absent
Mycotoxins in raw material --- every 6
months
according
HACCP plan
Pesticide in raw material --- 1 every year
according
HACCP plan
Caramel Malt
Specification COD ME-003
Prepared by Date Reviewed by Date Approved by Page Nº Review
Quality Control
Manager Talagante 07/03/08
Mill Manager
Talagante 21/04/08
Production
Manager 2 / 2 4
V. - Packaging
50 Kg polypropylene bag, with a polyethylene interior bag. Batch label included in each
bag.
VI. Preservation and Storaging Conditions
Shelf life: Twelve months from fabricated date, maintained in the original packaging
and considering the storage us conditions.
Storaging Conditions: To store in clean, free place of plagues and strange aromas, in
normal conditions of humidity (50% max.) and temperature (30ºC max.).
002.
Dry Malt Extract
M-100
Specification
COD E-002
Prepared by Date Revised by Date Approved by Page Nº Review.
Quality Control Manager 26/05/08 Malt Production Manager 07/07/08 Production Manager 1 de 1 4
I. General Information
Dry Malt Extract is a mix of sugars, such as glucose, maltose and polisacharides, which
are a result of an enzymatic hydrolysis of malted barley.
The Malt Extract produced by Maltexco doesn’t contain additives like sacarose,
inverted sugar, molasses, etc.
II. Quality
Suitable for human consumption, harmful and toxic substances free.
III. Sensory Quality
Appearance : Powder with light brown color.
Aroma and Flavor : Pleasant and characteristic aroma, without fermented or
overheated flavors.
IV. Microbiologic and Physical- Chemical Quality
ANALYISIS SPECIFICATION
Minimum Maximum
MEASURE
UNIT
Moisture 2.0 5.0 %
pH (sol 10%) --- 6,0 pH
Acidity --- 20,0
mL NaOH [0,1 N]
100 g of sample
Reducing Sugars 50 - % Maltose
Protein (N*6.25) --- 5,0 %
R.A.M. --- <10.000 cfu/g
Molds and Yeasts --- <100 cfu/g
Total Coliforms --- <100 cfu/g
E. coli --- <3 nmp/g
Salmonella Absent/25g ---
V. Packaging and Storage
Packaging: Multisheet paper bag, with a polyethylene interior bag, 30 Kg. capacity.
Preservation: Twelve months from fabricated date, mantained in the original packaging
and storaged i n normal conditions of humidity (50% max.) and temperature (30° C
max.).
001,BARLEY FLOUR
SPECIFICATION大麦粉规格
Prepared by Date Review by Date Approved by Page Nº Rev.
Quallty
19/02/08 Quality Assurance and
20/02/08 Quality Assurance and
1/1 2
I. General Information总信息
Barley flour is a 100% natural product, produced only from barley.
It doesn’t contain additives, colorant or any other ingredient. 大麦粉是100%自然产品，仅由大麦生产。它不包含添加剂、染料或者其他成份
II. Quality质量
Suitable for human consumption, harmful and toxic substances free. 适合人类的消耗量，有害和毒性物质释放
III. Uses运用
ƒ Infant cereal婴儿谷物
ƒ Pasta面团
ƒ Food industry in general一般食品工业
IV. Physical- Chemical Quality物理化工质量
SPECIFICATION参数
ANALYSIS Min Max MEASURE UNIT分析，最大最小单位含量
Moisture - 14.0 %湿气
Protein (N*6.25) 5 10 %蛋白质
Lipase Negative -脂肪分解素阴性
Sieving Mesh 20 mm筛滤网20毫米
V. Packaging包装
ƒ Multisheet paper bag, with a polyethylene interior bag, 20 Kg. capacity多张的纸袋，与聚丙烯内部袋子， 20公斤。 容量
ƒ Polypropylene Big-bag, 800 Kg capacity. 聚丙烯大袋子， 800公斤容量。
VI. Preservation and Storage保存和存贮
Preservation:保存
Twelve months from fabricated date, maintained in the original packaging. 从被制造的日期开始十二个月，在原始包装保存。
Storage:存储
Stored in normal conditions of humidity (50% max.), temperature (30° C max.),
clean, pest free and without strange odor存放在正常情况任意湿气(50%最大)，温度(30° C最大)
，干净，无虫和没有奇怪的气味仓库
003.
I.- General Information总信息
Caramel Malt is a 100% natural product. It’s produced by roasting, rather than kilning,green malt. Maltexco roasters are custom designed and engineered to roast malt and barley.
This results in the production of traditional styles of caramel malt with true
caramelization of sugars and the development of unique flavors and aromas that are simply not achievable when using a drying kiln. 焦糖麦芽是100%自然产品。 它通过烤，而不是干燥生产，绿色麦芽。 Maltexco烘烤器是按客户要求设计和设计烤麦芽和大麦。在使用炉窑时根本无法开发新的特别风味和香气，这便是用焦糖生产传统种类的黑麦芽汁所导致的结果
II.- Quality质量
Suitable for human consumption, harmful and toxic substances free. 适合人类的消耗量，有害和毒性物质释放
III- Uses运用
x Brewery饮料: Provides amber color and caramel flavor and aroma提供琥珀色的颜色和焦糖味道和芳香
x Food Industry食品工业: Provides sweetness and caramel flavor. 提供甜和焦糖味道。
IV. - Characteristics of the final product最终产品的特征
1. Sensory:知觉
a.-Appearance: friable grain, golden brown color. 表现： 易碎的五谷，金黄棕色颜色。
b.- Aroma味道: sweet, more intense than pilsen malt. 甜点，比麦芽强烈
c.- Flavor味觉: sweet, pronounced caramel.甜，发出声音的焦糖味道
2.- Physical-Chemical Quality物理化工质量
Parameter Measure Unit Specification参量尺度单位规格
Extract (d.m.) % w/w > 65提取(d.m.) % w/w > 65
Moisture % w/w 3.5 – 7.5湿气% w/w 3.5 - 7.5
Color EBC 60 - 230颜色EBC 60 - 230
Presence of insects, damage caused by
insects, fungal contamination or
foreign bodies --- Absent昆虫造成的昆虫出现，损伤，霉菌污秽或者外来物体 ---没有
Mycotoxins in raw material --- every 6months在原料中真菌毒素--- 每6个月
According HACCP plan 根据HACCP计划
Pesticide in raw material --- 1 every year在原料中杀虫剂**1年
According HACCP plan根据HACCP计划
Caramel Malt焦糖麦芽
Specification COD ME-003编号003产品参数
Prepared by Date Reviewed by Date Approved by Page Nº Review准备不迟于Date Reviewed的不迟于Date Approved由Page No�回顾
Quality Control质量控制
Manager Talagante 07/03/08
Mill Manager经理Talagante 07/03/08
磨房经理
Talagante 21/04/08
Production
Manager 2 / 2 4 Talagante 21/04/08
生产经理2/2 4
V. – Packaging包装
50 Kg polypropylene bag, with a polyethylene interior bag. Batch label included in each bag. 50公斤聚丙烯袋子，与聚乙烯内部袋子。 在每个袋子包括的批标签。
VI. Preservation and Storaging Conditions保存和储存条件
Shelf life: Twelve months from fabricated date, maintained in the original packaging and considering the storage us conditions. 贮藏期限： 从被制造的日期开始十二个月，以原始包装存贮在干燥仓库中。
Storaging Conditions: To store in clean, free place of plagues and strange aromas, in normal conditions of humidity (50% max.) and temperature (30ºC max.).
储藏条件： 存放在干净，没有瘟疫和奇怪的芳香的地方，在湿气(50%最大)和温度(30ºC的正常情况最大)。
002.
Dry Malt Extract干麦精
M-100
Specification
COD E-002编码002参数
Prepared by Date Revised by Date Approved by Page Nº Review. 准备不迟于Date Revised不迟于Date Approved由Page No�回顾
Quality Control Manager 26/05/08 Malt Production Manager 07/07/08 Production Manager 1 de 1 4质量管理经理26/05/08麦芽生产经理07/07/08生产经理1 de 1 4
I. General Information总信息
Dry Malt Extract is a mix of sugars, such as glucose, maltose and polisacharides, which are a result of an enzymatic hydrolysis of malted barley. The Malt Extract produced by Maltexco doesn’t contain additives like sacarose, inverted sugar, molasses, etc. 干麦精是糖的混合体，如葡萄糖、麦芽糖和polisacharides，这些物质是麦芽中的大麦酶水解的结果。这种麦精由并不包含添加剂（像sacarose、转化糖、糖浆）的麦芽生产
II. Quality质量
Suitable for human consumption, harmful and toxic substances free.
III. Sensory Quality知觉质量
Appearance : Powder with light brown color. 表现：带浅褐色的颜色的粉末。
Aroma and Flavor : Pleasant and characteristic aroma, without fermented or
overheated flavors. 芳香和味道： 宜人和典型芳香，没有被发酵的或
被过度加热的味道。
IV. Microbiologic and Physical- Chemical Quality微生物和物理化工质量
ANALYISIS SPECIFICATION分析参数
Minimum Maximum最小最大
MEASURE尺度
UNIT单位
Moisture 2.0 5.0 %湿度
pH (sol 10%) --- 6,0 pH酸碱值
Acidity --- 20,0酸度
mL NaOH [0,1 N]
100 g of sample氢化钠每百克0.1
Reducing Sugars 50 - % Maltose含糖量（湿）50%
Protein (N*6.25) --- 5,0 %蛋白质
R.A.M. --- <10.000 cfu/g
Molds and Yeasts --- <100 cfu/g模子和酵母 --- <100 cfu/g
Total Coliforms --- <100 cfu/g总大肠菌 --- <100 cfu/g
E. coli --- <3 nmp/g杆菌 --- <3 nmp/g
Salmonella Absent/25g ---不含沙门氏菌/25g
V. Packaging and Storage包装和储存
Packaging包装: Multisheet paper bag, with a polyethylene interior bag, 30 Kg. capacity. 多张的纸袋，与聚乙烯内部袋子，容量30公斤。
Preservation: Twelve months from fabricated date, mantained in the original packaging and storaged i n normal conditions of humidity (50% max.) and temperature (30° C max.). 保存： 从被制造的日期开始十二个月，在原包装物保留包装并且储藏湿气(50%最大)和温度(30°C最大)的正常情况情况下。
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