Barley malt

Barley malt, along with wheat and rye, belongs to the basic varieties of the product, which is made from germinated grains of cereal crops. Barley malt is produced on the basis of barley grains, which are germinated and then dried. Barley malt, like other varieties, is widely used in baking, as well as in the production of alcoholic and soft drinks.

Barley malt has long been used in the manufacture of homemade bread and bakery products. However, according to the authoritative opinion of experts, it is barley malt that is best suited for the production of high-quality beer drinks. On the basis of barley malt wort is produced in the process of natural fermentation.

Since the shell of barley grains is distinguished by its softness, various varieties of barley malt can be made from natural material, which are ideal for brewing or baking. Barley malt has been in steady demand and popularity for centuries. this is due, first of all, to the fact that barley malt is produced from an incredibly unpretentious cereal culture.

Barley can grow in various and sometimes quite harsh climatic conditions, which cannot be said at all about wheat, for the successful cultivation of which a certain level of humidity and temperature is required. It is worth noting that wheat malt, unlike barley, is rarely used to make beer.

Professionals argue that the quality of beer, as well as finished bakery products, will directly depend on the physicochemical parameters of the starting natural material on the basis of which food is made. It is also noteworthy that from one variety of cereal plant you can get completely different varieties of barley malt.

As a rule, all varieties of barley malt differ in the method of production, or rather, the time it takes to fry the original vegetable raw materials. The longer the barley malt is thermally treated, the darker the color palette of food products made with the product.

Usually, for the production of barley malt, varieties are used that contain less protein in their chemical composition. In addition, glass-like grains with a thick shell are not suitable for the production of barley malt. It is also noteworthy that spring barley varieties are chosen for the production of high-quality beer. it is believed that the winter grain produces much lower quality barley malt.

You can distinguish a product that meets the norms and standards from spoiled barley malt by its appearance and smell. It is believed that if you lower the barley malt into the water, the quality product will not sink. In addition, good barley malt has a pleasant sweet taste.