This method describes how to classify barley according to size, though this is performed without separating out the half kernels.
Barley malt intended for use in beer brewing or elsewhere in the food industry.
The sieving test represents one of the most important objective physical methods for evaluating malt and can be carried out rapidly and easily. The percentages of total dockage (< 2.2 mm) and that of the kernels belonging to grades I and II can be determined from the results of the sieving test.
This method describes how to classify barley according to size using a laboratory sieving machine.
Barley intended for the production of malt is to be evaluated on the basis of the characteristics described below.
A barley sample is classified into fractions according to kernel size in a sieving machine containing three sieves with defined slot widths.
This method describes how to determine the percentage of malt that sinks in water.
Malt intended for use in beer brewing or elsewhere in the food industry
Barley kernels sink in water, while malt kernels normally float due to air pockets. The number of floating kernels increases with greater acrospire development and corresponding degree of advanced malt modification.
Barley intended for the production of malt; therefore, the kernels are to be evaluated on the basis of the characteristics described below.
Visual assessment