The barley malt is used, first of all, for preparation of beer and whisky. Also it is applied in separate confectionery. For example, the Mars Incorporated company does of it Maltesers candies, the Hershey company — Whoppers candies. The barley malt is applied also as a flavor additive to some bakery to products.
Preparation of malt
The word malt comes from praslavyansky sold that means sweet. In the course of a solododorashcheniye the starches and vegetable proteins which are contained in grain a cereal turn into readily soluble input of sugar. Further, in a fermentable wort of sugar will be transformed to alcohol.
Process of a solodorashcheniye consists of several stages. At the first stage the sorted and carefully cleaned grain of barley is presoaked for several days in water. In one-two days the moisture content reaches 40-45 percent.
The life dozing in a barleycorn begins to waken. At this time it is necessary to watch temperature. It shouldn't exceed 22.5 wasps, and normal has to make 15-17os. The increased temperature at this stage is undesirable because of danger of development of a putrefactive microorganisms. Approximately in nine-ten days the prorashchivaniye of malt is stopped. By that moment the sprouts have to reach in length of 12-15 millimeters. The next stage - malt kilning. In the dry well aired room, germinated grain is slightly dried to humidity about 8 percent. Then bring 3-3.5 percent to humidity, drying up in an oven. At the last stage the dried-up malt is peeled from sprouts and backs. They contain 20-25 percent of protein, and they go on a forage to the cattle.
Malt grades
Today the malt grade which is most widely used in the world — "Pilsen", it is "camp". It is applied to preparation of almost all grades of light beer and also, in combination with other grades, and some grades of dark. This grade of bright light color — 2.5-3.5 units on an EMS scale. Chromaticity is determined by this scale by the special device — the spectrophotometer. The "Munich" malt is applied to production of grades of a "festive" and strong dark beer. Its chromaticity of 15 and more units on an EMS scale. By production of the "Munich" malt the process is conducted so that in the maximum quantity melanoidins were formed. For this purpose use barley with the increased protein content, presoak grain stronger and more intensively couch. For preparation of original "March" beer use the "Vienna" malt. Its chromaticity — 5.5-6.0 units of an EMS. Such malt is dried up at a temperature of 90 degrees. Also there are special grades of malt - "caramel", "melanoidinovy", "stewed", "burned", "раухмальц" ("smoked") and some other, applied to production of specific grades of beer.