EXTRACT AND COLOUR DETERMINATION OF TORREFIED PRODUCTS (WHEAT,BARLEY AND RYE)—COLLABORATIVE TRIAL

A procedure for preparing torrefied products for analysis has been examined and the effects of this procedure on the determination of laboratory extract and colour have been collaboratively tested by the Analysis Committee of the Institute of Brewing. White malts of DP levels 50° and 100° IOB were used as the sources of enzymes in the mixed mash procedure. With these malts r₉₅ and R₉₅ values for extract of the torrefied products ranged from 1.7 to 10.2 and 12.4 to 21.9 resp. on mean extracts ranging from 244 to 270 litre °/kg. The r₉₅ and R₉₅ values for colour ranged from 1.6 to 2.3 and 2.2 to 3.8 resp. on mean colours ranging from 2.7 to 3.5 EBC units.