Malt MaltParameters
Extract difference fine-coarse
Moisture
Extract fine grind on dry malt
Saccharification
Filtration
Clarity of wort
pH
Wort colour in EBC
Post coloration
Total nitrogen on dry malt
Soluble protein
Kolbach index
Viscosity in cp
Diastatic Power
Hartong 45
Friability
FAN
Soluble b - glucanes
Calcofluor
Calcofluor homogeneity
Calibration
pDMS
Radioactivity
The taste
The odor of the malt



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Viscosity in cp

The viscosity comes from the presence of thick molecules in brassin and particularly of b glucanes. In the room of brewing the viscosity can be the reason for 20% in relation with problems of filtration.
The viscosity depends:
- of the barley variety of the malt
- of the state of malt disintegration
The scale of values is between 1,50 and 1,70:


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