specification château biscuit® 2013 - BSG CraftBrewing

specification château biscuit® 2013 - BSG CraftBrewing

SPECIFICATION CHÂTEAU BISCUIT® Crop year 2013 Parameter Unit Min Max Moisture %   4.7 Extract (dry basis) % 77.0   EBC(Lov.) 45.0 (17.4) ...

144KB Sizes 0 Downloads 3 Views

Recommend Documents

Brewers' Gypsum - BSG CraftBrewing
Brewers' Gypsum. Description. BREWERS' GYPSUM is hydrated calcium sulfate used to correct mineral deficiencies in water

Red Star® whiskey yeast - BSG CraftBrewing
An original American whiskey yeast that has been in use for many years in the production of Bourbon whiskey in the USA.

Founded in 1896, Patagonia Malt leads in the - BSG CraftBrewing
Patagonia Malt comes from Chile. Barley is grown and malted with unique soil and weather conditions, between the Andes M

Biscuit Workstation Specification Sheet - Eagle Group
Short Form Specifications. Eagle Biscuit Workstation, model TSB2460Z, to consist of two. 1460C chrome-plated overshelves

Egg Biscuit Plain Biscuit Gravy Biscuit Steak Biscuit Bacon Biscuit
Blueberry. Chocolate chip. Strawberry. Pecan. Add whipped cream if you wish. 2 eggs, 2 slices of bacon, 2 sausage links,

USAID Commodity Specification High Energy Biscuit (HEB) March 3

2017 - BSG Hartberg
21.09.2017 - September 2017 Nr. 3 - 27. Jahrgang aktuell. Österreichische Post AG/Sponsoring.Post 14Z040187 S. Pflegere

BSG Borgentreich eV Satzung - der BSG Borgentreich
Mitgliedschaft, Mitarbeit und Teilnahme am Behindertensport für in- teressierte Behinderte und Nichtbehinderte. 5. Bere

Dazu gehören auch der Nichtraucherschutz und ergonomische Arbeitsplätze. Unter Ergonomie versteht man folgendes: Ergon

INSTRUCTIONS. 1. Preheat oven to 375 degrees. 2. Spray baking sheet with cooking spray. 3. Using your fingers, flatten e









Extract (dry basis)





45.0 (17.4)

55.0 (21.2)

Wort color Features

Unique and very special Belgian malt. Lightly kilned, then lightly torrefied at up to 160°C. Characteristics Château Biscuit® malt produces a very pronounced "toasty" finish in the beer. Imparts a warm bread and biscuit-like aroma and flavour. Promotes a light to medium warm brown colour of the mash. This malt is used to improve the roasted flavour and aroma that characterize ales and lagers lending the subtle properties of black and chocolate malts. No enzymes. Must be mashed with malts having a surplus of diastatic power. Usage All special beers and as well for English ales, brown ales and porters. Up to 15% of the mix. Storage and Shelf life Malt should be stored in a clean, cool (< 22 °C) and dry (< 35 RH %) area. If these conditions are observed, we recommend to use all whole kernel products within 18 - 24 months from the date of manufacture and all milled products within 3 months. Packaging Bulk; Bulk in Liner Bag in Container; Bags (25kg, 50kg); Big Bags (400 - 1,400kg). All types of packaging – in 20’ or 40’ containers for export. IMPORTANT All our malts are 100% traceable from barley field through all stages of malting process up to the delivery applying and respecting Regulation EC/178/2002 of the European Council regarding traceability. All our malts are produced using the traditional process of over 9 days, a solid warranty of high modification of the grain and real top quality of premium malts. Neither of our malts contains any genetically modified organisms as defined by European Directive 2001/18/EC, which means that all our malts are GMO FREE guaranteed. All our malts are manufactured in strict conformity with the internationally accepted requirements HACCP (Hazard Analyses of Critical Control Points) currently in force and the ISO 22000 Food Safety Management System. 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. You can see and print the results of the analysis of the malts delivered to you directly on our site www.castlemalting.com

Headquarters: Chemin du Couloury 1, 4800 Lambermont, Belgium Malting Plant: Rue de Mons 94, 7970 Beloeil, Belgium Tel.: + 32 (0) 87 662095; Fax: +32 (0) 87 352234; [email protected]; www.castlemalting.com Registered Tournai 79754; VAT: BE.455013439; IBAN: BE11 3700 9054 5648; BIC. BBRUBEBB