A coating having no non-intact sugar sources and having a good texture, flavor, structure, and bowl life is described. A coating includes erythritol in an amount of about 40% to about 70% by dry weight and a sprouted whole grain ingredient in an amount of about 10% to about 30% by dry weight. Also described are coated food pieces and methods of making coated food pieces using a novel coating.

A solid vinegar powder and a method to generate the solid vinegar powder is described. The powder comprises an amount of acetic acid in a range of approximately 5% to approximately 50%, an amount of malted wholegrain seed or flour in a range of approximately 50% to approximately 95%, and at least 1% of nutritional components from the malted wholegrain seed or flour that includes fats, proteins, minerals and fibers. The solid vinegar powder is free from an addition of maltodextrin, dextrin, sodium diacetate, and/or modified starch.

A process of producing black malt. In the process, a batch of malted grain is steeped in water such that, after steeping, the malted grain has a first moisture content. The batch of malted grain is microwaved such that, after microwaving, the first moisture content is reduced to a second moisture content. Further, in the process, the batch of malted grain is dried at a temperature of from 150° C. to 200° C. for a time period sufficient to produce the batch of black malt. The batch of black malt has a third moisture content that less than the second moisture content.

A process of producing black malt. In the process, a batch of malted grain is steeped in water such that, after steeping, the malted grain has a first moisture content. The batch of malted grain is microwaved such that, after microwaving, the first moisture content is reduced to a second moisture content. Further, in the process, the batch of malted grain is dried at a temperature of from 150° C. to 200° C. for a time period sufficient to produce the batch of black malt. The batch of black malt has a third moisture content that less than the second moisture content.

The present invention relates to methods of producing a food or malt-based beverage suitable for consumption by a subject with Coeliac's disease. In particular, the present invention relates to methods of producing a food or malt-based beverage with very low levels of hordeins. Also provided are barley plants which produce grain that can be used in the methods of the invention.

The present invention relates to methods of producing a food or malt-based beverage suitable for consumption by a subject with Coeliac's disease. In particular, the present invention relates to methods of producing a food or malt-based beverage with very low levels of hordeins. Also provided are barley plants which produce grain that can be used in the methods of the invention.

Methods and systems for malting a granular material. Systems in accordance with various embodiments include a first tank, a second tank positioned below the first tank, and a transfer device operably positioned between the first tank and the second tank. The transfer device includes a plurality of pipes for transferring material from the first tank to the second tank.

Methods and systems for malting a granular material. Systems in accordance with various embodiments include a first tank, a second tank positioned below the first tank, and a transfer device operably positioned between the first tank and the second tank. The transfer device includes a plurality of pipes for transferring material from the first tank to the second tank.

The disclosure relates to a consumable product comprising malted wheat and/or a leachate of malted wheat, wherein said consumable product induces endogenous production of antisecretory factor (AF) protein and/or fragments thereof in a subject after consumption. The malted wheat of the consumable product comprises (i) 2-methoxyphenol and/or a derivate thereof, and (ii) 2,4-dihydroxy-7-methoxy-(2)-1,4-benzoxazin-3(4H)-one derivative, wherein (a) the concentration of (i) is higher and/or substantially the same as compared to the corresponding non-malted wheat, and (b) the concentration of (ii) is higher as compared to the corresponding non-malted wheat.

The present disclosure further relates to a consumable product produced in accordance with the herein described process, and to use of the consumable product as food or feed for humans and/or animals as well as for medical uses.

A process of producing crystal malt in which a batch of malted grain or germinated malt having a first moisture content is provided. The batch is heated by mircowaving or steaming such that at least 85% of the batch saccharifies. During heating, the first moisture content is reduced to a second moisture content. Embodiments of a batch of crystal malt are also provided. The batch of crystal malt includes at least 90% crystallized malt kernels. Further, the batch of crystal malt contains less than 50 ppb of 4-methylimidazole (4-MeI).