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| Barley - Features
Barley belongs to the oldest known cereals . It is presumed to have come to European territory from the Near East. Barley has been grown on our territory for a long time which is confirmed by a great number of archeological findings.
The boom in barley growing began in the 16th and 17th centuries thanks to more intensive grain growing which had created conditions for barley processing to malt and consequently even beer-brewing. Favourable development in barley growing has been interrupted during World War I. After the war was over, barley growing has been quickly revived.
For malting purposes we mainly grow spring two-rowed barley, first-rate malting varieties of home production registered in the European Catalogue of varieties and seeds. They are suitable for the production of malt. We use such varieties as Malz, Ebson, Jersey and Prestige.
The grain of malting barley must be a high quality raw material. From the technological point of view, easily germinating varieties of barley that loose the least of nutrients at germinating are considered to be the best varieties. The colour of grain should be light-yellow, yellow or gray-yellow without brown tops and with the least mechanical damage. The grain has fresh aroma, shape is required to be round. The chaff are lightly lined, thin and fine. It is important for the malting process in connection with the ability of grain to absorb water and grow at germination. The size of grain must comply with STN 461100-5/2004 (Slovak Technical Norm). The grain over 2.5 mm x 20 mm sieve proportion standard is 90 %. Important technological indicator is also germinative activity of grain which should be over 98 % and content of total proteins in a dry substance should be within 10,5-11,5 % . Generally speaking bigger grains contain more starch, therefore they have better extractivity. A well-proportioned size of grains is important at steeping (so the grain can absorb water regularly) and subsequent moving of malt on sliding pieces (the grain has the same germinative energy and the same start at germination). Lately, homogenity of varieties is emphasized because of its importance for the production of quantitavely one-variety malt.
Generally speaking, bigger grains contain more starch, therefore they have better extractivity. A well-proportioned size of grains is important at steeping and subsequent moving of malt on sliding pieces.
Lately, homogenity of varieties is emphasized because of its importance for the production of quantitatively one-variety malt.
Quality requirements
Technical requirements for grain of malting barley at purchase according to the STN-461100-5.
Parameters Standard values
1 humidity 14,0%
2 grain proportion over 2.5mm x 22mm sieve 90,0%
3 damaged grains 2,0%
4 grains with brownish tops 2,0%
5 pre-germinated grains 0,0%
6 total waste 6,0%
7 germinative activity 98,0%
8 nitrogenous substances /Ax6.25/ in dry substance 11,0%
The grain must not contain the sunflower seed /Helianthus annus L./, must be healthy, mature, free of pests and off-odours, must not contain grains with clearly mouldish or mouldy glume. The grain must not be fusarious. The temperature of malting barley at delivery must not exceed 35 °C.
Total waste must not exceed 10%.
The waste can exist in different forms :
a) in the oversize on sieves with longitudinal openings of 2.5mm x 22mm and of 2.2 mm x 22 mm
1. barley fractions
2. green grains – max. 1,0%
3. unremovable admixtures (whole and damaged grains of wheat, oat, rye, triticale) max. 1,0%
4. impurities
- harmful impurities (poisonous, harmful to health weed seeds) max. 0,5%
- seeds of all other cultural and wild-growing plants
- organic impurities (parts of stalks,spikes)
- inorganic impurities (earth, sand, little stones)
5. pre-germinated grains
b) through under the sieve with longitudinal openings of 2.2 mm x 22 mm
6. total caught through without specification of parts
Suppliers
At present time our suppliers are malt barley agriculturists from all Slovakia while since 2002 more than 50 per cent of malt barley demand has been purchased in the eastern Slovakia.
www.sladovna.sk |
| Malthouse Michalovce - Features
The main activity of Sladovňa a.s. Michalovce is the production of malt of the Czech type, suitable for the production of light beer. Malt complies with STN 566610. It is produced from purified and sorted malting barley by steeping of barley in clean water, germinating and kilning under the determined conditions, at the total removal of malt bloom. The purpose of malting grain is to activate and accumulate hydrolytic types of enzymes, fixed on physiological process of germination of grain, and splitting of some grain materials at the least losses of storage substances of extract.
Packing
Malt is delivered in accordance with customer´s recquirements either as bulk malt or bagged.
Transport
Malt is transported in closed clean and dry transport vehicles appropriate for transport of food grain which protect grain against humidity and off-odours, forasmuch as malt is known for its strong hygroscopic qualities.
Testing of malt
It takes place in our own laboratory in cooperation with State Veterinary and Food Administration of the Slovak Republic.
Malt production
The basic material for the malt production is spring two-rowed barley and technological, clean water. The production is based on steeping of barley grain and inducing of its germination that leads to the transformation of high-molecular substances with the aid of enzymes into more simple ones and production of new enzymes at the least losses of storage substances, which is called the modification of endosperm of grain.
Our company has in use 16 sliding pieces and 8 malt-turners which are used for aspersion of barley to reach appropriate humidity and for its aeration. Temperature conditions are maintained by mixing of fresh and return air in chambers under the germination tanks.
The grain at germination needs:
vegetative moisture 42-46% (which influences the movement of reserve materials in grain, activates enzymes and supports breathing)
appropriate temperature 12-18 °C which influences the growth of grain. The source of heat at germination is breathing of grain. If the temperature is optimal there are no losses of extract of grain
oxygen for breathing - germinating barley "expires" carbon dioxide and water steam
The indicator of correct moving of sliding pieces is dew, expired and precipitated water, which keeps constant moisture level at germinating of grain.
Sliding pieces of barley go through different stages - wet pieces, dry pieces, wooly, balanced pieces and old pieces- through the agency of enzymes (phosphatases, cytases, amylases, proteases and lipases). At the end of germination ,the grain content becomes soft, mealy and partly dried. This way green malt is produced which is moved to kilning floors.
Kilning of green malt
The technology of kilning of green malt concludes the technological process of the malt production.
There are three main stages of kilning:
conservation of grain by the removal of water - final drying to 3.6 - 4% of moisture. The rootlets of such grain which grew at germination and would negatively influence the taste of grain can be totally removed
discontinuance of biochemical processes - to prevent further losses of extract .It is necessary to discontinue germination at a certain time so that the enzymes produced by malting would be preserved as much as possible
to create the character of malt - the type of malt is being made at kilning. We produce, in particular, the light Czech type with its characteristic aroma, colour, taste and content of enzymes, which has great influence on quality mostly of light beer.
The product of kilning of green malt is malt - steeped, germinated and kilned grains of barley of which reserve substances have been partly splitted by their own enzymatic activity and which contain enzymes able to transmit another splitting (it is mainly alpha and beta amylase which splits reserve starch substances into maltose which is split by enzyme maltase into glucose, that is fermentable sugar).
Customers
Sladovňa, a.s. Michalovce performs in the markets of Ukraine, Romania, Moldavia and Poland where we built up strong position in the last years. Thanks to its strategic position near the important border crossing in Čierna nad Tisou, high quality of our malt, business operativeness and favourable price of the product, demand is increasing also in different countries of Eastern Europe and Asia. Our customers are also in Albania, Hungary, Macedonia and Azerbaidzhan.
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Address : Euro-Brew Ltd., Hlboká 22, 917 01 Trnava, Slovakia
Tel. : +421 33 53 418 53, Fax : +421 33 53 418 52, E-mail : info@eurobrew.sk |
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