The Method Of Transportation,Storage And Management For Malt
It is generally accepted that malt needs to be stored for at least 4 weeks before transport, then slightly peeled and polished, which will improve the yield of the malt.
The reasons for this are 1) The glassy malt produced during malting and drying can be converted to a good condition during storage due to improper handling.
2) During storage, protease activity can be increased, promoting the dissolution of nitrogenous substances.
3) During storage, the acidity of maltobiose can increase, which facilitates saccharification.
4) During storage, the activity of amylase will be high, increasing the malt’s saccharification ability.
5) After the maltobiose absorbs water, the oats lose their brittleness and will not be completely crushed, which is beneficial to the filtration of wort.
The main purpose of peeling and polishing is to remove dust and ensure the taste and beauty.
Transportation method: bulk and bagged.
The transporter must be clean and dry, and also prevent malt from humidification and mold.
Packaging materials must be clean and non-toxic. It should not be transported together with toxic and harmful smelling goods.
The warehouse should be well ventilated and dry. It should also be protected against heat and moisture.
Malt should be stacked according to different varieties. It is strictly forbidden to touch and be close to corrosive or moldy or humid goods. It should not be stacked together with toxic substances.
The temperature and water content of the maltobiose should be checked during storage, and the temperature can be cooled down by ventilation if necessary. The temperature should be below 20℃ and the water content should not exceed 5%.
The earliest maltobiose in storage should be used to avoid long-term storage.