ingredient information
Dri Malt
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Malting is a process applied to cereal grains, in which the grains are made to germinate by soaking in water[1] and are then quickly halted from germinating further by drying/heating with hot air.[2][3] Thus, malting is a combination of two processes: the sprouting process and the kiln-drying process. These latter terms are often preferred when referring to the field of brewing for batches of beer or other beverages as they provide more in-depth information. The term "malt" refers to several products of the process: the grains to which this process has been applied, for example malted barley; the sugar, heavy in maltose, derived from such grains, such as the baker's malt used in various cereals; or a product based on malted milk, similar to a malted milkshake (i.e., "malts"). Whisky or beer made from malted barley or rye can also be called malt, as in Alfred Edward Housman's aphorism "malt does more than Milton can, to justify God's ways to Man." Malt is often divided into two categories by brewers: base malts and specialty malts. Base malts have enough diastatic power to convert their own starch and usually that of some amount of starch from unmalted grain, called adjuncts. Specialty malts have little diastatic power; they are used to provide flavor, color, or "body" (viscosity) to the finished beer. Caramel or crystal malts are specialty malts that have been subjected to heat treatment that converts their starches to sugars non-enzymatically. Within these categories are a variety of types distinguished largely by the kilning temperature (see mash ingredients). In addition, malts are distinguished by the two major species of barley used for malting, two-row and six-row. [5] A new encapsulating technology permits the production of malt granules. Malt granules are the dried liquid extract from malt using in the brewing or distilling process Drying of Bioproducts is a mass transfer process resulting in the removal of water moisture or moisture from another solvent, by evaporation from a solid, semi-solid or liquid (hereafter product) to end in a solid state. To achieve this, there must be a source of heat, and a sink of the vapor thus produced. In bioproducts (food, grains, vaccines), and pharmaceuticals, the solvent to be removed is almost invariably water In the most common case, a gas stream, e.g., air, applies the heat by convection and carries away the vapor as humidity. Other possibilities are vacuum drying, where heat is supplied by contact conduction or radiation (or microwaves) while the produced vapor is removed by the vacuum system. Another indirect technique is drum drying, where a heated surface is used to provide the energy and aspirators draw the vapor outside the drum. Freeze drying or lyophilization is a drying method where the solvent is frozen prior to drying and is then sublimed, i.e., passed to the gas phase directly from the solid phase, below the melting point of the solvent. Freeze drying is often carried out under high vacuum to allow drying to proceed at a reasonable rate. This process avoids collapse of the solid structure, leading to a low density, highly porous product, able to regain the solvent quickly. In biological materials or foods, freeze drying is regarded as one of the best if not the best method to retain the initial properties. It was first used industrially to produce dehydrated vaccines, and to bring dehydrated blood to assist war casualties. Now freeze drying is increasingly used to preserve some foods, especially for backpackers going to remote areas. The method may keep protein quality intact, the same as the activity of vitamins and bioactive compounds. In turn, the mechanical extraction of the solvent, e.g., water, by centrifugation, is not considered "drying". The ubiquitous term dehydration may mean drying of water-containing products as foods, but its meaning is more vague, as it is also applied for water removal by osmotic drive from a salt or sugar solution. In medicine, dehydration is the situation by which a person loses water by respiration, sweating and evaporation and does not incorporate, for whatever reason, the "make-up" water required to keep the normal physiological behavior of the body. There is very extensive technical literature on this subject, including several major textbooks and a dedicated scientific journal (Drying Technology