Together with the wealth of experience of our master maltsters, state-of-the-art technologies form the basis of our work.
Through the permanent computer-controlled monitoring and documentation of all quality-relevant process data, we can specificallymonitor the properties of our malt varieties. In-house small-scale malting processes, for which a laboratory kiln, a laboratory roasting drum or incubators are used, for example, represent a reliable source of early quality detection and additionally give us the opportunity to develop innovative malts.
The decision to produce according to traditional germination methods with falling temperatures positively influences the quality of our malts, too. This results in high enzyme activities, which in turn provide a sound basis for further processing in the brewery. Close cooperation with our own agricultural trade enables us to use the best grain and, if necessary, to intervene in the malt production process at an early stage. Our speciality malts, which we produce according to proven processes, play a special role. For example, our popular caramel malts are produced exclusively in the roasting drum.
On this basis, we offer our customers a comprehensive range of high-quality malts and can respond to their requests in a flexible manner.
Acceptance | Cleaning | Sorting
The different types of grain are delivered, cleaned and sorted.
Storage in the grain silo
The grain will be stored until further use.
At the beginning of further processing, the grain is cleaned again and soaked in water. In doing so, the water content increases from approx. 14 % to approx. 40 %.
During the germination process, the temperature is kept between 11 - 20 °C. Depending on the given conditions, a wide variety of malts is produced.
Raising the temperature to 60 - 90 °C stops the germination process. Drying at these temperatures is called “kiln-drying”.
Removal of radicles
Now the radicles are removed and the so-called “kilned malt” is produced.
The malted grain kernels are so well dried by the kiln-drying process that they can be stored without any problems.
Further processing | Brewery
The malt kernels remain in the warehouse until further processing or shipment to breweries.
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