Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Ingredient Origin
- Food Ingredients Functions
- Ingredients
- Base Malt
- Technologies
Features & Benefits
- Labeling Claims
- Flavor Profile
- Pronounced malt
- Sweet
- Bready
Applications & Uses
- Markets
- Food & Nutrition Applications
- Best Suited
Mild Ales, ESB, Amber Marzen, Oktoberfest
Properties
- Flavor
- Pronounced malt, sweet, bready
- Typical Analysis
Value | Units | Test Method / Conditions | |
Plump | 90.0 | - | - |
THRU | 1.0 | - | - |
Color | 6.0 | - | - |
Moisture Content | 3.5 | - | - |
Friability | min.80 | - | - |
Extract Fg (Dry Basis) | 80.0 | - | - |
Extract Fg/Cg (Difference) | 1.0 | - | - |
Protein Content | 11.5 | - | - |
Soluble | 4.7 | - | - |
S/T | 41.0 | - | - |
Alpha Amylase | 37.0 | - | - |
Diastatic Power (Lintner) | 75.0 | - | - |
FAN | 150.0 | - | - |
Regulatory & Compliance
- Certifications & Compliance
Storage & Handling
- Storage and Shelf Life
Store in a temperate, low humidity, pest free environment at temperatures of less than 90 °F. Improperly stored malts are prone to loss of freshness and flavor. Whole kernel diastatic and pre-ground malts are best when used within 12 months from date of packaging. Whole kernel roasted malts may begin to result in slight flavor loss after 18 months.