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INTRODUCTION

The Syllabus requires the candidate to have a broad knowledge of malting both practical and theoretical. This can be categorised as follows:

1.  BARLEY INTAKE

Intake documentation
Food safety issues associated with barley
Control and use of pesticides
Farm assurance schemes
Identification of common malting varieties
Sampling techniques
Laboratory and rapid methods of determining nitrogen, DON, OTA, germination capacity
Moisture and screenings
Hand evaluation and inspection at intake
Sample retention

2.  BARLEY STORAGE

Drying
Screening
Short and long term storage requirements
Stores – types of and good housekeeping
Use of aeration in barley stores
Insect detection, identification and control
4 and 8 ml tests and their interpretation

3.  STEEPING

Steep programme design
Water uptake and usage
Importance of temperature control
Use of CO2 extraction and aeration
Sampling and evaluation
Steep hygiene
Waste water
Types of steep

4.  GERMINATION

Types of germination plant
Air flow, humidification, temperature and its control
Sampling and evaluation
Modification, its meaning and control
Loading, turning, sprinkling and emptying
Germination hygiene

5.  KILNING

Types of kilning plant
Energy Management
Colour, enzymes,
Kiln cycles for specific malts
The three bio-chemical phases
The two physical phases
#39;The Break’
Top and bottom differences
Speciality malts

6.  MALT STORAGE AND DISPATCH

Deculming
Sampling
Blending
Malt specifications
Dispatch quality checks
Laboratory IOB and EBC methods
Malting loss
Co-products

7.  FOOD SAFETY, HEALTH, SAFETY & ENVIRONMENT

Food safety issues associated with malt
HACCP, NDMA
General site pest control principles
COSHH
Training
Confined spaces
Dust, occupational exposure, plant safety
Managing visitors & contractors
Fire safety
Environmental aspects and controls
Business Management systems and standards