NONALCOHOLIC MALT BEVERAGE

Brand Owner (click to sort) Address Description
CLEAR LIGHT JOHNSTON, JAMES W. 7351 N. davenport st Dalton Gardens ID 83815 NONALCOHOLIC MALT BEVERAGE;
CROOKED RIVER CRB COMPANY c/o Peter Rome, Esq., Ulmer & Berne Cleveland OH 441141583 nonalcoholic malt beverage;
MALTA CERVUNION Cerveceria Union S.A. Carrera 50a No. 38-39 Itagui, Antioquia Colombia nonalcoholic malt beverage;MALTA;The drawing is lined for the colors, red and yellow. The stalk of wheat is yellow.;
MALTA CERVUNION, EL PODER REFRESCANTE Cerveceria Union S.A. Carrera 50a No. 38-39 Itagui, Antioquia Colombia nonalcoholic malt beverage;MALTA and REFRESCANTE;The English translation of MALTA CERVUNION, EL PODER REFRESCANTE is Malt Cervunion, the refreshing power.;
MALTICA CERVUNION Cerveceria Union S.A. Carrera 50a No. 38-39 Itagui, Antioquia Colombia nonalcoholic malt beverage;
MALTIN POLAR DEUTSCHE TRANSNATIONAL TRUSTEE CORPORATION, INC. AS TRUSTEE OF THE ALPO TRADEMARK TRUST Prince Edward Island, 15 Queen Street Charlottetown Canada Nonalcoholic malt beverage;
NO FEATHERS Buffett, Jimmy 424-A Fleming Street Key West FL 33040 nonalcoholic malt beverage;
NUTRA MALT E&A PRODUCE CORPORATION 924 N.W. 22nd Street Miami FL 33127 nonalcoholic malt beverage;MALT;
 

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.