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Maltería Oriental S.A.
  • About Us
  • Barley Production
    • Agricultural Department
    • Seed Production
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RELOCATION OF SCHOOL IN MOSA´S LAND
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RELOCATION OF SCHOOL IN MOSA´S LAND

By kraken Friday December 20th, 2019 April 13th, 2020 No Comments

We would like to share good news with you on making School Number 224 relocation project a reality, after 5 years of working together with ANEP.

This means an important contribution of MOSA to the Abayuba community and neighbourhood, and above all, to Primary Education in Montevideo.

 

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MALTERÍA ORIENTAL S.A.

Mosa is located in the Northern border of Montevideo city (capital of Uruguay), 20kmt from Montevideo’s Port and an average 200kmt from its barley fields. This guarantees fast merchandise transportation without posing any quality hazards.

CONTACT

+598 23203630
Road Abrevadero 5525
PC 12400
Montevideo – Uruguay

Access

ACCESS LUGUS
QUERY CFE

© 2023 Maltería Oriental S.A..

  • About Us
  • Barley Production
    • Agricultural Department
    • Seed Production
    • Research and Development
    • Commercial Varieties
  • Industrial Plant
    • Malt Production
    • Quality Assurance
  • Commercial
  • Contact
    • Write Us
    • Location
  • EN: English
    • Español Español
    • English English
    • Português Português

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.