Friabilimeter

Fast and easy
measurement

Robust
design

Simplified
malt analysis

The FRIABILIMETER is used to determine the brittleness of malt
immediately after production or before use

E-shop

FRIABILIMETER - malt tester

The FRIABILIMETER is used to determine the maltiness of malt immediately after production or before use. The Chapon method (EBC) determines the vitreous and soluble fraction of malt. The test batch of malt is 50 g and the malt is placed in a net drum. A rubber roller with defined pressure grinds the fragile portion into a bowl as the drum rotates. The method for determining the degree of maltiness of the malt corresponds to the International Method (IM).

uncomplicated mechanical analysis
practical statement of cooking value

simplification of malt analysis
robust and solid construction

E-shop

Functions of the FRIABILIMETER

A sample of malt (50 g) is mechanically separated into its hard and crumbly components. The grains are pressed against a rotating sieve for 8 minutes by a roller with a constant spring pressure. The crumbly parts fall through a wire braid. Glass grains and hard broken parts remain in the sieve drum. As regards the components of hard malt, a distinction is made between partial hyaline and whole hyaline. The individual fractions are weighed and converted into percentages.

The percentage values are part of the malt specification between breweries and malting plants. Excessive glassiness has an adverse effect during the mashing and sintering process. Deficiencies occur in the brewing process during clarification, fermentation, maturation and filtration of the wort, which may be influenced by climate and variety.