The wort is fed into a series of evaporator steps to concentrate it into to a viscous liquid. Evaporation takes place under vacuum in order that lower temperatures can be used. This enables the full flavour and characteristics of the malt extract to be retained.

 

 

 

 

The resultant product is liquid malt extract. This is either packed for despatch to the customer, or fed to the drying plants and turned into various types of dried malt extract.

 

See also Ultra Filtration