BARLEY MALT

                       BARLEY MALT

[CODE NO.1607]

Malt is germinated cereal grains that have been dried in a process known as “malting”. The grains are made to germinate by soaking in water, and are then halted from germinating further by drying with hot air. Malting grains develops the enzymes required to modify the grain’s starches into sugars, including the monosaccharide glucose, the disaccharide maltose, the trisaccharide maltotriose, and higher sugars called maltodextrines. It also develops other enzymes, such as proteases, which break down the proteins in the grain into forms that can be used by yeast. Malt also contains small amounts of other sugars, such as sucrose and fructose, which are not products of starch modification but were already in the grain.

PROJECT REPORT COVERS:

•         Introduction
•         Uses and Applications
•         Properties
•         Market Survey with future aspects
•         Present Manufacturers
•         B.I.S. Specifications
•         Manufacturing Process with Formulae
•        Cost Economics with Profitability Analysis
•         Capacity
•         Land & Building Requirements with Rates
•         List & Details of Plant and Machinery with their Costs
•         Raw Materials
•         Details/List and Costs
•         Power & Water Requirements
•         Labour/Staff Requirements
•         Utilities and Overheads
•         Total Capital Investment
•         Turnover
•         Cost of Production
•         Break Even Point
•         Profitability
•         Land Man Ratio
•         Suppliers of Plant & Machineries and Raw Materials.