Malting quality is a complex of indicators characterizing the grain's suitability for producing high-quality malt. It is manifested in low protein content, grain plumpness with a thousand kernel weight of 38–40 g, high germination capacity (at least 95% by the 5th day), and low husk content at the level of 8–9%. The presence of damage, diseases, or signs of stored grain pests makes the raw material unsuitable for processing.
Technological parameters are determined by agronomic practices aimed at controlling protein composition and ensuring crop uniformity. The main factor is nitrogen nutrition: its excess negatively affects quality, so fertilizers are applied moderately. Also critical are the correct choice of precursors, excluding grain legumes, early sowing dates to prevent protein accumulation, and minimizing grain damage during harvesting.
Genetic predisposition is the foundation of malting quality, therefore only specialized varieties are chosen for cultivation. Assessing their suitability involves checking adaptation to soil and climatic conditions, resistance to lodging and shattering, and stability of characteristics. To maintain quality during storage, it is unacceptable to mix different varieties in one batch, which ensures raw material uniformity for malthouses.