Malting

In the 30 years Perten Instruments has supplied analyzers to maltsters, the interest in quality assurance has continuously grown.

Today maltsters test the barley they purchase and the finished malt, using a variety of analytical methods to ensure that they have an efficient malting process, and are able to produce the malt qualities requested by customers.

In addition to NIR grain analyzers, Perten Instruments offers a range of unique tools such as single kernel testing for determination of barley homogeneity, and the Falling Number method for detection of sprout damage.

Perten Instruments offers a range analyzers suitable for maltsters. All of them will help you increase your malting efficiency and improve malt quality.

Compositional testing

DA 7200

The DA 7200 is an all-purpose NIR instrument which lets you work out the quality of your raw materials, monitor the malting process, and confirm that the finished malt meets specifications. It is extremely quick and simple to operate, which gives it an unsurpassed analysis capacity. Its advanced optics and detector technology give it outstanding accuracy, and a low cost of ownership.

Inframatic 9200

The Inframatic is a reduced cost alternative that has many of the capabilities of the DA 7200. You can analyze barley and malt in 40 seconds. The Inframatic is built to withstand difficult environments and is perfect to place in a grain receival.

Aquamatic 5200 Grain Moisture Meter

Work out moisture and Test Weight/Hectoliter Weight in every type of grains and oilseeds in 10 seconds. The Aquamatic is centred around recent development work performed by the United States Department of Agriculture and is the most accurate moisture meter available.

Functional testing

RVA

Isothermal 3-minute Stirring Number method (approved method of the ASBC) to separate sprout-damaged barley. Use the SN result to estimate safe storage periods of malting barley to help in managing stocks of grain. Estimate malt extract from barley and malt. Observe the progression of malting. Characterize malt quality, examine malt modification and characterize wheat quality for distilling.

Falling Number

The Falling Number method was primarily developed for wheat, but has been adapted to suit the malting industry. It detects sprout damaged grain, and barley that sprouted, or pre-germinated, which rapidly looses its capacity to germinate when stored. 

SKCS 4100

Inhomogeneous barley will not malt in unison, resulting in reduced returns and decreased malt quality. The SKCS 4100 tests each individual kernel of a barley sample for hardness, size, weight and moisture content, and presents the statistical information for each characteristic. With this information you will be able to discriminate between uniform and non-uniform barley, thereby optimizing your malt yields at the same time as increasing quality.

Analyzers from Perten Instruments make it possible to calculate a wide range of quality characteristics in barley, as well as in green malt and finished malt. These are the most commonly determined characteristics.

Barley

Moisture, Protein, Starch, Hardness, Homogeneity, Kernel size distribution, Sprout damage/Pre-germination.

Green malt

Moisture, Protein.

Malt

Moisture, Protein, Extract (fine and course), Soluble nitrogen.