In the production of Barley Starch husks are removed and the flour from the dry milling is soaked in water. After the separation of fibres and protein the A-starch is purified in hydrocyclones and dried.
Barley Starch is a pure carbohydrate containing only 0,4 % protein, 0,4 % fat and 0,2 % minerals. It still has the character of barley in mashing for beer.
Barley Starch contains no preservatives nor additives. It is starch in the native form.
Barley Starch is an alternative raw material for beer production. It can be added with malt directly to the mash tun and no separate precooking is necessary. The gelatinization of Barley Starch is completed at a relative low temperature (64 °C).
The active enzymes in barley malt can especially well break down the starch of barley and the saccharification rate is very close to the hole malt one.
Up to 20 % of malt can be replaced by Barley Starch without the need for external enzymes. When higher proportions are used, additional amylolytic enzymes or high enzyme malt are needed to achieve complete saccharification.
Barley Starch is advantageous to use as an adjunct. Handling, storing, weighing and feeding to the mash tun can be automated quite easily.
Benefits in brewing
- increases possibilities in product development
- has neutral taste and flavor
- decreases the content of fat, protein and polyphenols in wort
- gives lighter and more drinkable beer
- gives fresh and well-balanced flavor
- increases the chemical stability of beer
- increases the taste stability of beer
- has a good brew house yield (over 100 % db because of the hydrolysis extra)
- decreases the amount of spent grain