The malt brewing
After the malting where one got a grain of malt to the different properties, comes the operation of malt brewing.
Brewing is made to hydrolyse starch thanks to the enzymes previously released during maltage and then dissolve the sugars in water.
Malt grains are crushed in a grinder => grinding is suspended in water => according to the results of “marsch” temperature chart, malt extract will be used for one or another application.
The enzymes that have been obtained from the maltage will hydrolyse starch and proteins in order to convert them into nutritional parts that will be solved into water and become malt.
Malt being the good part is separated from the grain outer layer by filtration.
Residuals are used into animal food.
The last step is: