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DURST MALZ Vienna malt can be
supplied with the following analytical
properties: |
| Moisture content |
3,5 - 4,2% |
| Fine meal extract |
79,0 - 82,0% (depending on crop) |
| Extract difference |
1,5 - 2,6% |
| Saccharification time |
10 - 20 minutes |
| Colour of Wort |
5,0 - 9,0 EBC |
| Protein content |
10,0 - 11,5% Trs (depending on crop) |
| Protein solution |
40,0 - 48,0% |
| Hartong VZ 45° |
42,0 - 46,0% |
| Viscosity |
1,45 - 1,53 mp/seconds (8,6% wort) |
| Friability |
80,0 - 90,0 % |
| glassy Kernels |
<3,0% |
| Screening 2,8 & 2,5 mm |
>90% (depending on crop) |
| Screening below 2,2 mm |
<1,0% |
| FAN |
140 - 180 mg/l |
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DURST MALZ carried out new trials of spring malting barley in collaboration with the companies SCHWABENMALZ and RWZ in 2010. More details you will find under “Variety trials”… |
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