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Module 1 – Raw Materials

6 essay type questions, 1 compulsory (carrying 25% of the total marks) plus 5 (each carrying 15% of the total marks) to be attempted from a choice of 7

Compulsory Question

Discuss the challenges facing procurement of suitable malting barley over the next few years.

  1. What would be suitable agronomics for growing high nitrogen barley destined for making high enzyme malt for the grain whisky industry?
  2. What procedures would you expect to be in place to ensure the safe storage of barley after harvest? How would the effectiveness of these procedures be assessed?
  3. What would you look for when visually assessing barley at intake?  What impact could anything found have on barley and malt quality?   When might you ask for a price adjustment or consider rejecting the load?
  4. The rapid assessment of germinative capacity at barley intake by tetrazolium staining is a secondary methodology.  Describe how the test is carried out and the physiological processes that are being assessed.  What is the reference method for germinative capacity and how is it carried out? What other qualities of the barley under test can be evaluated by tetrazolium staining?
  5. Discuss the processes and procedures in place to control and monitor agrochemical usage on malting barley
  6. You have been asked to design a new barley intake system.  Explain your design considerations for the barley conveying and handling systems.
  7. What do the initials GN stand for when referring to malting barley?  Why do some customers specify the use of non-GN varieties?   List 3 barley varieties with non-GN potential.
Module 2 – Processing

6 essay type questions, 1 compulsory (carrying 25% of the total marks) plus 5 (each carrying 15% of the total marks) to be attempted from a choice of 7

Compulsory Question

Your company is considering replacing its steeping facilities and has asked you to prepare a capital proposal. What aspects would you consider? 

1.  Explain the factors that affect the uptake of water during steeping.

It is winter and your steep water heating boiler has broken down. Describe what processing adjustments you could make to reduce the impacts on malt quality.

2.  List 3 other cereals (apart from barley) that may be malted.  Discuss how processing conditions would vary from those used when producing malted barley.  Discuss the quality attributes of malt made from such cereals and the likely end uses.

3.  Explain the advantages and disadvantages of three types of conveyor that may found in a maltings. Where within the malting would these conveyors be most appropriately installed?

4.  A malt specification may show mutually exclusive parameters, explain what this means and give 3 examples with explanations on why they might be mutually exclusive.  What is the method for determining an EBC mash fine coarse difference?

5.  With the aid of time vs. temperature graphs, compare an ale type kilning profile with a high diastatic malt type kilning profile.  Discuss the relevance of any differences.

6.  Describe the co-products streams from a malting plant with barley intake and drying facilities.  Include in your answer typical co-product analytical parameters and anticipated values.

7.  Describe the method of manufacture of dark crystal malt.


Module 3 – Health, Safety, Environment and Food Safety

6 essay type questions, 1 compulsory (carrying 25% of the total marks) plus 5 (each carrying 15% of the total marks) to be attempted from a choice of 7

Compulsory Question

Explain the customer benefits of a well-managed HACCP scheme within a maltings.

1.  Why might a direct fired grain dryer catch fire?   What operational steps and safety features might be installed to minimise the risk?

2.  A fan operating at 700 rpm delivers 136000 m3/hour airflow against 140 mm w.g. static pressure and uses 70 kWh.

If the fan speed is decreased to 650 rpm find the new m3/hour airflow, static pressure and kWh.
State an application for an axial fan and a centrifugal fan within a malting plant.State the advantages and disadvantages of your selections.

3.  Explain what is meant by stainless steel and outline the types of stainless steel that may be used in a maltings.  Describe three types of corrosion in stainless steel and their causes.

4.  To help minimize the impact of vehicle activities on-site what elements should be included in  a Site Traffic Policy.

5.  Specify the components you would expect to be in place on a malting site to ensure the effective control of rodents.

6.  You are planning to install a 20m-tall belt and bucket malt elevator within your maltings. Describe how you would manage this project from a safety perspective, from design to commissioning.

7.  What hazards are associated with a maltings laboratory?  What control measures are used to reduce the risks?