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 determine development of the acrospire in malt kernels. The method provides an overview of the uniformity of germination.
Malt intended for use in beer brewing or elsewhere in the food industry.
Visual method
Barley intended for the production of malt; therefore, the kernels are to be evaluated on the basis of the characteristics described below.
Visual assessment
This method describes how to evaluate the shape and size of barley kernels through visual and manual inspection.
Barley intended for the production of malt; therefore, the kernels are to be evaluated on the basis of the characteristics described below.
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 thousand kernel weight of barley.
Barley intended for the production of malt is evaluated on the basis of the thousand kernel weight.
This test is based upon determining the number of barley kernels in a subsample of a defined weight, i.e., the calculation of the weight of 1000 kernels of barley.