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3. Implementation
3.1 Manufacturing process
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Step 1 – Crushing
Crushing involves grinding barley malt grains to facilitate starch hydrolysis under heat, thanks to the natural presence of amylase developed during malting. From this stage onwards, it is possible to differentiate between an industrial and an artisanal process.
The crushing process should minimize the amount of flour to around 20%. Crushing must therefore remain coarse. To achieve this, the spacing of the crusher rolls is adjusted to break the barley kernels into 4-5 pieces, resulting in around 40% hulls, 40% pieces and 20% flour. This coarse crushing, combined with stirring during mashing, limits the formation of "gel", which would be problematic for juice extraction....
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Regulations
The legal names of brewing products are not harmonized at Community level. In France, these names are defined in Decree no. 92-307 of March 31, 1992, amended by Decree no. 2016-1531 of November 15, 2016 on the composition and labeling of brewing products, in force since 2017.
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