Grain with a minimum of physical defects is required to produce a uniform malt of acceptable quality. Three defects put malting quality and premiums at risk: splitting, gape and skinning.These occur to different extents depending on variety choice, weather patterns during grain filling and, to a lesser extent, agronomic treatments.
|Number of pages||2|
|Specialist publication||HGCA Topic Sheet Series|
|Publisher||Agriculture and Horticulture Development Board|
|Publication status||Print publication - 2003|
- Physical defects