The moisture content of barley to be bought by Maltsters
(This moisture scale is primarily for malting industry usage)
The prevention of mycotoxins in grain remains an important food safety control, and maltsters are not complacent about the fact that compliance tests over several years have shown no problems in their malt. Mould on grain has always been a reason for maltsters’ refusal of a delivery. Such mould is either formed in the field, where prevention is under the growers’ control through good agronomy, or it can occur after harvest as a result of storing grain at different combinations of temperature, moisture and time profiles. The key control for the prevention of grain storage mycotoxins is to ensure that adverse conditions do not exist that can encourage mould growth.