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.

Bakeries, Food industry

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Grain

Specifications
Remarks
Use
Other

Specifications

Parameter	Minimum	Maximum	Einheit
Moisture content		7	%
Extract (dry substance)	81.5		%
Protein, dry basis	10	4.5	%
Wort Color	2.5	4.5	EBC
Diastatic power	490	580	WK
Wort pH	5.7	6	EBC

Remarks

All raw materials are tested for pesticides, mycotoxins and heavy metals and meet the requirements of VO (EG) 165/2010 and 396/2005.

All BEST malts are regularly tested for N-nitrosodimethylamine (NDMA). Their nitrosamine content is below the permissible limit.

All BEST malts comply with VO (EG) No. 1829/2003, 1830/2003, 49/2000, 18/2001 and 50/2000. We work without irradiation and without genetically modified raw materials, ingredients or additives.

All BEST malts as well as their packaging are produced in strict compliance with DIN EN ISO 9001:2015 and HACCP (Hazard Analysis and Critical Control Points) food safety management system.

BEST malts comply with the German Purity Law.

The cultivation of the barley until the delivery of the malt is carried out in accordance with the regulation EC / 178/2002.

Use

Bakeries, Food industry

% of the grain bill

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.