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Our products

Pilsener malt

made of: 2-row-spring-barley

Quality parameters:

Moisture   < 5,0 %
Extract content   > 80,0 %
Extract difference   1,0 - 2,0
Whort clour   < 4,0
Boiled whort colour   < 6,0
Protein   9,5 - 11,5 %
Kolbach Index   38 - 44 %
Soluble N   > 600 mg/100 g TRS
FAN   > 120 mg/100 g TRS
     
Viscosity   1,45 - 1,60
pH   5,70 - 6,10
ß-Glukan   < 250 mg/l
diastatic power   > 220 °WK
     
Friability   > 80 %
Glassy kernels   < 2,0 %
Kernel size   > 90,0 %
Dust   < 1,0 %

 

Munich malt

Quality parameters:

Moisture   < 4,5 %
Extract content   > 80,0 %
Extract difference   1,0 - 2,5
Whort clour   20 - 25 EBC
Boiled whort colour   > 25 EBC
Protein   9,5 - 12,0 %
Kolbach Index   38 - 46 %
Soluble N   > 600 mg/100 g TRS
FAN   > 120 mg/100 g TRS
     
Viscosity   1,45 - 1,65
pH Wert   5,50 - 5,75
ß-Glucan   < 250 mg/l
     
Friability   > 75 %
Glassy kernels   < 3,0 %
Kernel size   > 90,0 %
Dust   < 1,0 %

 

made of: 2-row-spring-barley

Wheat malt

made of: wheat

Quality parameters:

Moisture   < 5,0 %
Extract content   > 83,0 %
Extract difference   1,0 - 2,0
Whort clour   < 4,0
Boiled whort colour   < 8,0
Protein   11,0 - 13,0 %
Kolbach Index   38 - 44 %
Soluble N   > 650 mg/100 g TRS
     
Viscosity   < 1,90
pH   5,70 - 6,10
     
Kernel size   > 90,0 %
Dust   < 1,0 %