What is the 'acid rate' for number in the spec sheet of Weyermann acidulated malt

[prankster1590]

In the spec sheet of Weyermann acidulated malt there is a spec that is called 'Acid rate' which is 40. What does this number mean. In Kai Troesters work there is something called the specific acidity which is used in calculations for the mash pH (http://braukaiser.com/documents/effect_of_water_and_grist_on_mash_pH.pdf). Is this the same number as the acid rate? Kai Troester reports a specific acidity of 320 for acidulated malt which is a lot bigger than the 40 measured by Weyermann. So I suspect that acid rate is something else than the specific acidity of a malt.

So what does Weyermann mean with 'acid rate'?