MALT CARAMEL MALT

Brand Owner (click to sort) Address Description
CARABOHEMIAN Mich. Weyermann GmbH & Co. KG Brennerstraße 17-19 Bamberg 96052 Germany Malt and caramel malt for food, malt biscuits, malt extract for food, maltose for food, preparations of malt, namely, malt coffee, barley coffee, coffee; herbal flavorings except essential oils; yeast; malt-milk beverages not with predominant part of milk and not for medical purposes, cereals, grain flakes, food on the basis of malt and barley flour, cookies, shortcakes; flour mill products, namely, buckwheat flour, corn starch flour, and rice flour; malt products for food with additives of milk products; non-medicated malt lozenges;Malt colorants, beer colorants, Colorants for food and beverage, namely, caramel malt;The wording CARABOHEMIAN has no meaning in a foreign language.;Malt beer, malt wort, beer, beer wort; extracts for beer production, namely, malt extracts and hop extracts; beer, mineral water, carbonated water and other non-alcoholic beverages, namely, carbonated beverages and malt beverages; fruit beverages and fruit juice; concentrates, syrups or powders for making beverages;Malt and caramel malt for breweries and distilleries, foodstuffs for animals, additives to fodder, not for medical purposes, roast malt;
CARAFOAM Mich. Weyermann GmbH & Co. KG Brennerstraße 17-19 Bamberg 96052 Germany malt and caramel malt for food purposes;malt and caramel malt for brewing and distilling;
 

Where the owner name is not linked, that owner no longer owns the brand

    
Technical Examples
  1. The present invention relates to a method of controlling the absolute humidity of blown air in a roasting-and-drying process and a roasting-and-drying apparatus. The method makes humidity control for air blown through malt to be proper and makes the variation in the degree of drying to be decreased in the roasting-and-drying process for producing malt. In the process for roasting and drying a malt raw material, outside air introduced toward a malt layer 10 provided by heaping the malt raw material is heated and is fed to the malt raw material as the blown air. A portion of air passing through the malt raw material as circulated air is mixed with the outside air and is fed to the malt raw material as the blown air again. The absolute humidity of the blown air fed to the malt raw material is measured using a sensor 20, and the mixing ratio of the introduced outside air and the circulated air is controlled so that the measured absolute humidity is kept at a predetermined value.