Over 85 years searching for the best Malted Barley. A Malting Barley Breeding Program, Controlled Barley Production and a sustainable Industrial Malting Process using state-of-the-art German equipment, allow us to meet the highest International Quality Standards.
MOSA recibió la distinción de MAYOR EXPORTADOR CLIENTE DEL BROU
Este lunes 14 de diciembre el Banco República y la Unión de Exportadores del Uruguay otorgaron las distinciones de reconocimiento al Esfuerzo Exportador 2020, a través de una ceremonia realizada…
Ampliación Laboratorio de Aseguramiento de la Calidad
Inauguramos nuestro laboratorio ampliado! Cómo parte de la planificación del crecimiento, desde todas las áreas de Maltería Oriental S.A. vamos dando pasos para adaptarnos a producir con tres plantas de…
One in saladin box format with a capacity of 200 ton per batch, a second one in malting tower format with a capacity of 280 ton per batch and a third one in malting tower format under construction.
Green malt needs to dry in order to bring the germination process to a stop. The drying process implies removing water from the green malt, making it stable and storable with no risk of decay.
This process takes place in low temperatures and using high volumes of air in order to keep the enzymes necessary to transform starch and protein along the beer brewery process alive. When the humidity level gets to approximately 10%, the drying temperature is increased, allowing malt to develop the desired levels of aroma and colour. By the end of the kilning process, humidity is between 4 and 5%.
Soaking barley in potable water is the first step in malting production, and also the most important to stimulate germination after a post-harvest storage stage. By the end of this stage, barley reaches and approximately 40% humidity.
The process that had begun with soaking goes on. The barley grain develops, grows roots and secretes hormones that stimulate the enzymes production. Those enzymes have a role to play along the malting process as well as later on, in the beer production process itself. Green malt is the result obtained by the end of this germination stage, containing 40-42% humidity.
