Celia Schlosser Revtech Process Systems Inc.
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The Revtech: An innovative roasting technology for the malting industry Celia Schlosser – Revtech Process Systems Inc. Introduction Materials Results Conclusion An increase in the consumption of malt-based products has been seen over the last years. Specialty malts are also gaining more and more interest with the craft brewing market. Both trends lead to an increase in the demand for new products, new flavors and new colors. Roasting can be an option to create such new features. However, roasting options in the malt industry are limited. This poster presents results on a new heat treatment technology. Roasting Bloating / Puffing Plasticizing / Steaming Pasteurization Traditionnal roasters Drum roaster Fluidized bed roster Revtech roaster – Process - Method Product entry Product exit Continuous feeding: 200 lbs/h up to 22,000 lbs/h Temperature controlled 100°F up to 750°F Residence time: Adjusted between 1 and 40 min Confined atmophere Injection of: - Hot air - Steam - Water (quenching) • Same temperature (470°F), different residence times • SRM by color spectrofotometrie • Wide range of colors: SRM between 20 and 800 • Wide range of flavors: dry, bitter, burnt, coffee like Raw barley Puffed barley 570°F – 3 min • Up to 600°F • Up to 6 minutes • Moist environment: 5% water spraying or 5% steam • Malt protein powder • Challenges on Salmonella and E. coli • 5 log validation following FDA requirements Malting / Roasting [email protected] https://revtech-ps.com/ Product Bulk density (kg/m³) Moisture (%) Application Raw barley 0.64 11 Roasting or Puffing or Steaming Raw rye 0.69 14 Roasting or Steaming Raw wheat 0.78 11 Roasting or Steaming Raw oat 0.75 11 Roasting or Steaming Green malt 45 Roasting to get caramel malt Pale / White malt 0.49 4 Roasting to get black malt Malt protein powder 0.40 5 Pasteurization Raw grains Malted grains Green malt to caramel malt: 1 st stewing (low temperature - 150°F) and 2 nd roasting (higher temperature - 300°F) Pale malt to dark malt: roasting at higher temperature (400°F to 430°F) The objective of the trials was to investigate the potential of Revtech heat treatment technology for the malting industry. Trials were conducted on Revtech pilot scale unit and on an industrial scale unit. They have showed the ability of the roaster to provide a wide range of colors and flavors both on raw grains and malted grains. Additional features were also showed like bloating, plasticizing and pasteurization.
Transcript of Celia Schlosser Revtech Process Systems Inc.
The Revtech:
An innovative roasting technology for the malting industry
Celia Schlosser – Revtech Process Systems Inc.
Introduction
Materials
Results
Conclusion
An increase in the consumption of malt-based products has been
seen over the last years. Specialty malts are also gaining more and
more interest with the craft brewing market. Both trends lead to an
increase in the demand for new products, new flavors and new
colors. Roasting can be an option to create such new features.
However, roasting options in the malt industry are limited. This
poster presents results on a new heat treatment technology.
Roasting
Bloating / Puffing
Plasticizing / Steaming
Pasteurization
Traditionnal roasters
Drum roaster Fluidized bed roster
Revtech roaster – Process - Method
Product entry
Product exit
Continuous feeding:
200 lbs/h up to 22,000 lbs/h
Temperature controlled
100°F up to 750°F
Residence time:
Adjusted
between
1 and 40 minConfined atmophere
Injection of:
- Hot air
- Steam
- Water
(quenching)
• Same temperature (470°F), different
residence times
• SRM by color spectrofotometrie
• Wide range of colors: SRM between 20 and 800
• Wide range of flavors: dry, bitter, burnt, coffee like
Raw barley
Puffed barley
570°F – 3 min
• Up to 600°F
• Up to 6 minutes
• Moist environment:
5% water spraying
or 5% steam
• Malt protein powder
• Challenges on Salmonella and E. coli
• 5 log validation following FDA requirements
Malting / Roasting
[email protected] https://revtech-ps.com/
Product
Bulk
density
(kg/m³)
Moisture
(%)Application
Raw barley 0.64 11 Roasting or Puffing or Steaming
Raw rye 0.69 14 Roasting or Steaming
Raw wheat 0.78 11 Roasting or Steaming
Raw oat 0.75 11 Roasting or Steaming
Green malt 45 Roasting to get caramel malt
Pale / White malt 0.49 4 Roasting to get black malt
Malt protein powder 0.40 5 Pasteurization
Raw grains
Malted grains
Green malt to caramel malt:
1st stewing (low temperature - 150°F)
and 2nd roasting (higher temperature - 300°F)
Pale malt to dark malt: roasting at higher
temperature (400°F to 430°F)
The objective of the trials was to investigate the potential of
Revtech heat treatment technology for the malting industry.
Trials were conducted on Revtech pilot scale unit and on an
industrial scale unit. They have showed the ability of the
roaster to provide a wide range of colors and flavors both on
raw grains and malted grains. Additional features were also
showed like bloating, plasticizing and pasteurization.
