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Sveriges lantbruksuniversitet - Primo - SLU-biblioteket
the extract obtained isothermally at 45°C. Commonly Hartong 45° depends of:the barley variety from. Hartong Index 45°C. %. 34. 46. Saccharification time min.
%. 34. 45. Saccharification time min. 20.
48. %. 16.
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45EBC. Features: Belgian brown malt. Specially germinated and kilned at up to.
DiVA - Sökresultat - DiVA Portal
The LOX assay was conducted as previously described [9, 10].
Viscosity. mPa∙s. 1.85. pH. 5.6 at 100 to 110 °C.
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Extract difference and Hartong 45 °C have absolutely no purpose any more As the analysis approach for malt analysis is changed, the two values “extract difference” and the “Hartong 45 °C” cease completely to become relevant in the assessment of brewing malts. Hartong index, VZ 45°C, % 30.00 32.00 34.00 36.00 38.00 40.00 42.00 44.00 46.00 123456 789101112 Malt sample Hartong index, VZ 45°C, % Standard malting Extended germination Extract difference, % DM 0,00 0,50 1,00 1,50 2,00 2,50 3,00 3,50 4,00 4,50 1 2 3 456789101112 Malt sample Extract difference, % DM Standard malting Extended germination Kolbach Index 36 42.5 % Hartong Index 45°C 35 41 % Saccharification time 15 min Viscosity (8.6%) 1.58 m Pa s Barley Water Valid after: 2017-01-30 compiled by: tanja.hollfelder Version: 014 Page 1 of 2 diastatic power, Hartong index (VZ 45°C), viscosity, friability and wort beta-glucan.