SWAEN® MUNICH DARK

Product families

Other characteristics

Brand

SWAEN

Ingredient Name

Barley Malt

Usage

Amber colored beers; Amber beer, Alt, dark Lagers, dark beers (dunkel), Märzen, Bockbier, Brown Ale, Dark Ale, Stout.; Results - Enhanced dark beer body, head and aroma.; Rate - Up to 50%

Markets

Food & Nutrition

Ingredient

Barley Malt

Regulations

All our malts are manufactured in strict conformity with the internationally accepted requirements HACCP (Hazard Analysis of Critical Control Points). All our malts conform to EU and International regulations regarding the maximum allowable residues of pesticides, herbicides, fungicides, insecticides, as well as traces of mycotoxins and nitrosamines. All our malts are transported only by GMP-certified transporters.

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Technology

Food Ingredients

Item Packaging

25kg bags, 50kg bags, bulk, bulk in liner bag in container.

Ingredient Origin

Plant Origin

Technical Details

Processing barley with higher protein content. Intensive germination at temperatures of 18 - 20°C, higher degree of steeping of 45 - 48%. A moist-warm initial drying or withering. Curing temperature of 95 to 105°C for 4 - 5 hrs. Provides the basis for the dark beer character, is used up to 100% of the grist.

Shelf Life Storage

Store in a temperate, low humidity, pest free environment at temperatures of < 40 ºC. Improperly stored malts are prone to loss of freshness and flavor. Preground Malts best when used within 6 months from date of manufacture. Whole Kernel Roasted Malts may begin experiencing a slight flavor loss after 18 months.

Food and Nutrition Applications

Beer