R-100.00.001
Adjuncts - Sample Collection
Purpose
The sample describes how to collect samples of adjuncts.
Scope of application:
Unmalted grains, such as rice, corn (maize), sorghum, barley or starch products, subjected to various degrees of processing (e.g., grits, flakes), which are to be...
Descriptors:
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R-100.01.020
Moisture Content in Adjuncts
Purpose
The method describes how to determine the moisture content of adjuncts. With corn (maize), the determination of the moisture content is carried out according to...
Scope of application:
Unmalted grains, such as rice, corn (maize), sorghum, barley or starch products, subjected to various degrees of processing (e.g., grits, flakes), which are to be...
Descriptors:
Principle
The moisture content of adjuncts is determined through the loss in mass during a standardized drying process, in which ground malt is dried at a defined temperature within a specified time in an electrically heated drying oven.
The moisture content is determined through the difference in the weight of the adjuncts prior to and after drying.
For samples with a moisture content greater than 17 % (for corn over 15 %), the sample has to be dried prior to conducting the analysis.
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R-100.02.005
Extract Content in Adjuncts – Method According to DE CLERCK
Purpose
This method describes how the extract content of adjuncts is determined.
Scope of application:
Unmalted grains, such as rice, corn (maize), sorghum, barley or starch products, subjected to various degrees of processing (e.g., grits, flakes), which are to be...
Descriptors:
Principle
After gelatinization of the starch in the adjunct, the starch is liquefied and converted through the addition of malt. Subsequently, the extract content is determined according to the method used for malt analysis.
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R-100.04.030
Protein Content in Adjuncts – KJELDAHL
Purpose
This method describes how the protein content in adjuncts is determined.
Scope of application:
Unmalted grains, such as rice, corn (maize), sorghum, barley or starch products, subjected to various degrees of processing (e.g., grits, flakes), which are to be...
Descriptors:
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R-100.04.042
Protein Content of Adjuncts – DUMAS Combustion Method
Purpose
This method describes how the protein content in adjuncts is determined.
Scope of application:
Unmalted grains, such as rice, corn (maize), sorghum, barley or starch products, subjected to various degrees of processing (e.g., grits, flakes), which are to be...
Descriptors:
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R-100.04.182
Protein Content in Adjuncts – NIR
Purpose
This method describes how the protein content in adjuncts is determined.
Scope of application:
Unmalted grains, such as rice, corn (maize), sorghum, barley or starch products, subjected to various degrees of processing (e.g., grits, flakes), which are added at...
Descriptors:
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