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The friabilimeter is a device whose role is to physically disintegrate the grain of malt and to separate its friable constituents from the hard constituents.
More a malt is friable, better will it be disintegrated.
The whole grain percentage permits to examine the homogeneity of the share.
The friabilimeter allows to simplify the analysis of malt while giving the degree of accessibility to enzymes.
The scale of the friability is the following :
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% friability |
whole grains |
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very good
good
medium
insufficient |
> 80
71- 80
65 - 70
< 65 |
< 1%
< 2%
< 4%
> 4% |
The whole grains are the result of a bad germination.
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