EDME Cristone 30

EDME Cristone 30 is non-diastatic crystal malt flour. It adds natural flavor and color. They can be used in basic dough recipes or as the defining character of your specialty products. Malt is the main ingredient of beer, so its color is measured using the EBC (European Brewing Convention) scale. The principle in malt flour is that flavor intensifies as color increases.

Properties

Physical Form: Powder

Product families

Food Ingredients — Whole Foods, Extracts & Premixes

Flours & Grains Products

Other characteristics

Features

Enhanced Flavour, Imparts Flavor, Non Diastatic, Suitable for Vegans, Suitable for Vegetarian Foods

Ingredient Name

Malt Flour

Labeling Claims

Halal, Kosher, Natural, Vegan, Vegetarian
Halal
Kosher
Natural
Vegan
Vegetarian

Certifications & Compliance

Halal, Kosher, Vegan

Odor

Slight roast, characteristic of product with no off taints or aromas

Flavor

Sweet caramel, Dry malt, characteristic of product

Markets

Food & Nutrition

Appearance

Golden fine flour

Shelf LIfe

12 months (Unopened), 1 months (Once opened)

Technology

Food Ingredients

Packaging Type

Bags

Milling Process

Tipping and cleaning: Grains arrive on site. They are tipped into silos and go through a comprehensive cleaning process.
Storing: Once cleaned, the grains are stored in bins in the milling department. On the way to being milled, they pass through a magnet.
Screening and milling: In the impact mill, grains are ground into flour. Different particle sizes are achieved by changing the size of the mill screen.
Sieving: The coarse flour is then sieved multiple times to separate the larger and smaller partcles. This allows us to create wholegrain or partially refined flours.
Bagging: Once sieved, the flours are bagged, weighed and labeled.
Metal detecting: The bags go through further metal detection.
Storing and distributing: Then the bags of flour are loaded onto a pallet and stored ready for distribution.

Country of Origin

United Kingdom

Technical data

Table 1 of 6

4 rows

Characteristic	Value	Unit	Method
Color	120.0	—	EBC
Crystal Barley Malt	100	%	—
Typical Fibre Content	11.5	g/100g	—
Texture	Free flowing flour	—	—

Table 2 of 6

3 rows

Characteristic	Value	Unit	Method
Moisture Content	1 - 7.5	%	Infra-red moisture meter
Color	24 - 34	⁰EBC	EBC
Color	67 - 76	L	Minolta

Table 3 of 6

6 rows

Characteristic	Value	Unit	Method
Total Viable Count	max. 500,000	cfu/g	AM/M: 01-1
Yeasts & Moulds	max. 5,000	cfu/g	AM/M: 10-1
Coliforms	max. 5,000	cfu/g	AM/M: 02-1
Escherichia coli	max. 10	cfu/g	AM/M: 04-6
Bacillus cereus	max. 100	cfu/g	AM/M: 13-1
Salmonella	Absent in 25g	cfu/g	AM/M: 12-3

Table 4 of 6

13 rows

Characteristic	Value	Unit	Method
Energy	1381	kJ	070-011
Protein Content	11.4	g	070-005-02
Carbohydrate	53	g	070-014
Carbohydrate of which Sugars	1.2	g	070-010
Carbohydrate of which Starch	51.8	g	Av. Carbohydrate minus sugars
Dietary Fibre	29.6	g	070-008
Total Fat	1.4	g	070-006
Saturated Fat	0.46	g	070-012
Monounsaturated Fat	0.21	g	070-012
Polyunsaturated Fat	0.66	g	070-012
Sodium Content	max. 5.0	g	070-009
Salt Content	0.0125	g	070-009

Table 5 of 6

8 rows

Characteristic	Value	Unit	Method
Cadmium Content	max. 0.05	mg/kg	Atomic Absorption
Lead Content	max. 0.20	mg/kg	Atomic Absorption
Arsenic	No legal limit	—	—
Copper	No legal limit	—	—
Iron Content	No legal limit	—	—
ZInc Content	No legal limit	—	—
Mercury Content	No legal limit	—	—
Tin Content	No legal limit	—	—

Table 6 of 6