Typically specified to have a colour around 140° EBC units, this malt has a sweet caramel flavour. During manufacture the starchy endosperm is almost completely saccharified and then crystallised. When a crystal malt kernel is cut in half, it shows a distinctive glossy or crystal appearance with no flour or mealiness. Barley variety is very important for the making of the crystal as skinning causes difficulties in controlling the development of colour. Care must be taken in the green malt production stages, 46% cast moisture, 40% SNR and 19% CWE are targets for good crystallisation. The presence of rootlets on loading to the roasting drum is important in preventing material adhering to the walls of the cylinder.