BEST Diastatic Malt

BEST Diastatic Malt can be used as a basic ingredient in the baking and food industry. The malt has a higher protein content, coupled with very strong enzymatics for optimal breakdown and dissolution of starch. Pale malts typically have a diastatic strength of about 300 wk (Windisch-Kolbach degrees). BESTMALZ Diastatic malts have a diastatic strength of at least 520 wk. BEST Diastatic Malt is produced from quality winter barley.

Specifications

Specification	Unit	Minimum	Maximum
Moisture content	%		7.0
Extract fine grind, dry basis	%	81.5
Protein, dry basis	%	10.0	12.5
Wort color	EBC	2.5	4.5
Wort pH	EBC	5.70	6.00
Diastatic power	WK	520	600

Remarks

All of our malts are produced in accordance with the purity guidelines of the German Reinheitsgebot of 1516. We use no genetically modified raw materials. Our malts are produced in compliance with all valid food regulations and legal provisions.

We guarantee absolute compliance with strict statutory limits relating to pesticides, herbicides, fungicides, mycotoxins and nitrosamines. This is monitored by independent laboratories on a regular basis.

All processes are conducted according to procedures that are stipulated in our quality management system in accordance with the European standard DIN-EN-ISO 9001:2015. This also includes an HACCP system.

Certification of the systems is performed regularly by the LGA InterCert. Malting barley and wheat are natural products, which is why the specifications given here are naturally subject to seasonal variation and depend on the quality of a given harvest.

Baking, Food industry

Other

Packaging

In bulk, sacks size 25 kg/55 lbs and 50 kg/110 lbs, super sacks size 500-1,000 kg/1,100-2,200 lbs. All of our malts are also available in crushed form on request.

Shelf life

At least 24 months under dry conditions (max. 20 °C/68 °F, max. 35 % RH).

Service

Should you need personal assistance, one of our experts will be happy to advise you. Please do not hesitate to contact us with any questions.