The total time of transformation of the starch into sugar at the time of the brewing is measured.
The time is verified by the disappearance of blue coloration of the iodine in presence of starch.
A good malt saccharifies in less than 10 minutes (correct enzymic action), a longer duration is caused by a bad disintegration of the starch.
For the coloured malts the speed of saccharification is between 15 and 25 minutes.