Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Ingredient Origin
- Ingredients
- Barley Malt
- Technologies
Applications & Uses
- Markets
- Food & Nutrition Applications
- Usage
Amber colored beers; Amber beer, Alt, dark Lagers, dark beers (dunkel), Märzen, Bockbier, Brown Ale, Dark Ale, Stout.
Results - Enhanced dark beer body, head and aroma.
Rate - Up to 50%
Properties
- Typical Properties
| Value | Units | Test Method / Conditions | |
| Color | 6.0 - 10.0 | - | Lovibond |
| Color | 15.0 - 25.0 | - | EBS |
| Moisture Content | max. 4.5 | % | - |
| Extract (Dry basis) | min. 80 | % | - |
| Total Protein Content | max. 11.6 | % | - |
| Soluble Protein Content | max. 4.9 | % | - |
| Kolbach Index | max. 48 | % | - |
| Hartong 45° | min. 38 | % | - |
| Viscosity | max. 1.65 | mPa.s | - |
| pH | 5.7 - 6.1 | - | - |
| Friability | min. 75 | % | - |
| Glassiness (Whole Grains) | max. 3 | % | - |
| Calibration (Above 2.5 mm) | min. 90 | % | - |
| Calibration (Rejected) | max. 2 | % | - |
Regulatory & Compliance
- Regulations
All our malts are manufactured in strict conformity with the internationally accepted requirements HACCP (Hazard Analysis of Critical Control Points). All our malts conform to EU and International regulations regarding the maximum allowable residues of pesticides, herbicides, fungicides, insecticides, as well as traces of mycotoxins and nitrosamines. All our malts are transported only by GMP-certified transporters.
Technical Details & Test Data
- Technical Details
Processing barley with higher protein content. Intensive germination at temperatures of 18 - 20°C, higher degree of steeping of 45 - 48%. A moist-warm initial drying or withering. Curing temperature of 95 to 105°C for 4 - 5 hrs. Provides the basis for the dark beer character, is used up to 100% of the grist.
- Test Data
Packaging & Availability
- Item Packaging
25kg bags, 50kg bags, bulk, bulk in liner bag in container.
Storage & Handling
- Storage and Shelf Life
Store in a temperate, low humidity, pest free environment at temperatures of < 40 ºC. Improperly stored malts are prone to loss of freshness and flavor. Preground Malts best when used within 6 months from date of manufacture. Whole Kernel Roasted Malts may begin experiencing a slight flavor loss after 18 months.