Tatkrakhmalpatoka specializes in malt and grain extracts.

For decades, we have been a trusted
partner to the baking,
confectionery, and beverage
industries, providing high-quality raw materials derived from natural ingredients.

Values

Environmentally safe production

Our location on the right bank of the Volga River and distance from industrial areas help us to maintain high environmental standards.

Reliably high quality

We use a three-step grain cleaning process and fully automated production to ensure optimal product quality.

Blending tradition with modern technology

We combine the best traditional techniques with innovative practices to produce ingredients that deliver natural flavors and aromas for your products.

Our History

1859

First starch and syrup plant is built

Vasily Solomin, a local merchant, builds a syrup factory on the outskirts of Kazan, at what is now 39 G. Kamal St. By 1912, the factory employs 26 people, produces goods worth 48,200 rubles per year, and has a 26 hp steam engine.

1905

Kuralovo distillery is built

Vasily Obukhov, a nobleman from Kazan Province, founds a distillery in the village of Kuralovo. By 1912, the distillery employs 24 people, produces goods worth 31,493 rubles per year, and has a 22 hp steam engine.

1922

Production is revived after the Revolution

The Kazan factory is renamed Plamya and continues to produce syrup as part of Tatpishchetrest, a trust that managed various food production companies in the region during the Soviet era. The Kuralovo distillery and manor estate becomes the Kuralovo factory and state-owned farm, part of Tatsovkhoztrest, the regional trust responsible for state-run agricultural enterprises.

1966

Starch and syrup industry is centralized

The Tatkrakhmalpatoka production association is established, with the Kazan factory at its center. By the late 1980s, the association comprises seven facilities, including the Kuralovo factory, converted from a distillery into a starch and syrup plant in 1985 as part of an anti-alcohol campaign.

1996

Privatization results in reorganization

In 1996, privatization results in the Tatkrakhmalpatoka production association being reorganized to create Tatkrakhmalpatoka OJSC.

2015

New technology standards are introduced

The grain extract production line is comprehensively upgraded to ensure that products meet the latest industry quality standards. The equipment is delivered and commissioned by the Belgian company Meura.

2017

Kazan factory closes

After 158 years, the factory is unable to grow any further due to its location in the historical center of Kazan. The company’s physical and legal addresses are changed, and the factory in Kuralovo, Verkhneuslonsky District, Republic of Tatarstan, becomes the main production site.

2018

A new elevator was put into operation

The drying and cleaning complex — an elevator with silo storage for 12,000 tons — enters service.

2023

A new malthouse is commissioned

A malthouse with capacity for 6,000 tons of brewing barley malt per year is put into operation.

Production Process

Milling and Mashing

Mills are used to achieve optimal grain grinding quality. In the mashing stage, the raw material is mixed with water to transfer soluble substances into the mash.

Hydrolysis (Saccharification)

This is a key process in grain extract production. Enzymes in the barley malt break down the polysaccharides (starch) of the original grain into various monosaccharides and disaccharides.

Filtration

The syrup and solid mash fractions are separated in an automated mash filter using mechanical filtration. No chemical agents are used.

Evaporation and Thermal Treatment

Low-temperature evaporation is used to concentrate the syrup. This prevents sugar crystallization. Thermal treatment pasteurizes and regulates the color of the final product.

Packaging

Grain extracts can be packed in several ways:

15 kg canisters
71–73 kg drums
1,400 kg intermediate bulk containers
21–23 tons in bulk in tank trucks

Steeping

As the “wet” and “dry” steeping phases are alternated, the grain moisture content increases to 40–45%. This triggers the germination process.

Germination

Enzymes are produced in the grain that break down the cell walls and the protein structure of the grain, altering the structure of the endosperm.

Kilning

Two-stage kilning reduces the moisture content in the green malt, stops the germination process, preserves the enzymatic activity of the malt, and determines its color and aroma profile.