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MICROMALTAGE [3 records]

Filter results by subject field Alphabetical list of terms

Filter results by subject field

Alphabetical list of terms

Record 1 2017-12-18

English

Subject field(s)
  • Industrial Tools and Equipment
  • Milling and Cereal Industries
CONT

During steeping and germination in micromalting equipment, the number of colonies of filamentous fungi increased from two to five times, colonies of yeasts from five to ten times, and bacteria from 50 to more than 100 times the numbers present in the grain before malting.

French

Domaine(s)
  • Outillage industriel
  • Minoterie et céréales
CONT

Les malts sont préparés à l'aide de l'appareil de micro-maltage automatique Phœnix conçu pour traiter 24 échantillons de 500 g d'orge par passage.

Spanish

Save record 1

Record 2 2008-03-13

English

Subject field(s)
  • Brewing and Malting
CONT

Where possible, micromalting is to be carried out using the protocol recommended by the MBIBTC [Malting and Brewing Industry Barley Technical Committee]. Variations to the MBIBTC protocol may be necessary in order to accommodate the quality requirements of a number of potential markets. The malt should be in the range of 36 to 48 Kolbach Index and have a minimal friability of 70. Micromalting processes should be reviewed if analyses are consistently outside this range.

OBS

micro-malting: term used at the Canadian Grain Commission.

French

Domaine(s)
  • Brasserie et malterie
CONT

Procédure de micromaltage : La trempe : L'orge stockée à 13 °C est soumise à 3 trempes successives, entrecoupées de 2 périodes d'aération du grain. [...] Pour les essais de trempe acide, l'acide chlorhydrique (HCl) et l'acide phosphorique (H3 PO4 ) sont ajoutés aux 2 premières trempes : Essai HCL (37 %), pH 4,5 après stabilisation [...] La trempe s'effectue avec une proportion de 1 litre d'eau de trempe environ par kilogramme d'orge. La germination : Cette étape qui dure 96 heures peut être subdivisée en trois stades distincts [...] Le touraillage : L'orge germée est séchée en micromalterie par une augmentation progressive de la température. 1ère phase 3 heures 62°C[...] Après touraillage et avant stockage du malt, les radicelles sont séparées du grain par chocs mécaniques.

OBS

micro-maltage : terme en usage à la Commission canadienne des grains.

Spanish

Save record 2

Record 3 1992-01-27

English

Subject field(s)
  • Genetics

French

Domaine(s)
  • Génétique

Spanish

Save record 3

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