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.
In order to homogenize the samples, isomerized pellets are ground prior to commencing the analysis.
Isomerized pellets intended for use in beer brewing or elsewhere in the food industry
The isomerized pellets are placed in a suitable mill, such as a coffee mill, are then ground to the point that they are sufficiently crushed to be analyzed.