Other

Cargill Inc.

Theo Coppens

Jan Delcour

Rita M Delrue

Dirk Iserentant

Chris Michiels

Iris Noots

Process for the preparation of malted cereals, wherein the steeping step includes one or more wetting stages at a temperature between 5 and 30&#xb0; C. preferably between 10 and 20&#xb0; C., until the material has a moisture content between 20 and 60% by weight, preferably between 38 and 47%, wherein after a germination period between 2 and 7 days, preferably between 3 to 6 days at a temperature between 10 and 30&#xb0; C., preferably between 14 and 18&#xb0; C., the steeped and germinated cereals are preferably kilned by increasing the temperature to values between 40 and 150&#xb0; C. until the material has a moisture content between 2 and 15% by weight, and wherein one or more microbial cultures selected from the group consisting of one or more bacteria and/or one of more activated spores are added in one or more times during the process.

Process for the preparation of malted cereals

The invention provides process or method of malting cereal seeds, such as barley, wheat, rye, corn, oats, rice, millet and sorghum which process includes reducing the microbial level in the seeds prior to steeping, malting and the introduction of a starter culture used in the malting process. According to the invention, the reduction of microbial levels permits efficient use of starter cultures, such as molds, yeasts, bacteria, spores and activated spores.

Method for malting seeds

Growing community of inventors

Tremelo, Belgium

Theo Coppens