A grain food product washing and hydrating system includes a mass-flow designed vessel. The vessel includes an upper wash section in the form of a cylinder. The wash section receives the grain food product and mixes the same with a fluidized liquid in a turbulent flow. Excess fluid is recycled. The washed grain food product then moves towards a frustoconical-shaped hydration section, where a treated liquid hydrates the grain food product. The shape of the hydration section allows for the mass-flow movement of the grain food product, which ensures continuous flow and enough residence time to hydrate the grain food product, before metering out the same for further processing.

A method for optimising green malt for a brewing process. The green malt is cut up into cut green malt in a first fragmentation step the cut-up green malt is ground into fragmented green malt in a second fragmentation step. A device for optimising green malt for a brewing process and it also relates to an obtained green malt.

A method for optimising green malt for a brewing process. The green malt is cut up into cut green malt in a first fragmentation step the cut-up green malt is ground into fragmented green malt in a second fragmentation step. A device for optimising green malt for a brewing process and it also relates to an obtained green malt.

The present disclosure relates to a novel merocyanine-based compound capable of labeling biomolecules by intercalating biomolecules, and to a dye, kit and contrast medium composition for labelling biomolecules comprising the same.

The present disclosure provides methods and compositions for preparation of malted cereals, the improved malted cereals and their use, e.g., in the production of food and beverages.

The present disclosure provides methods and compositions for preparation of malted cereals, the improved malted cereals and their use, e.g., in the production of food and beverages.

Malt is produced from cereals via steeping followed by germination and kilning. The steeping process comprises only one prolonged immersion step during which the steeping water is continuously purified. This insures a continuous conditioning and recirculation of water into the steeping vessel. The conditioned water has a lower pollution rate, an improved oxygenation level and supports a good water uptake by the grain via the embryo. At the same time the microbial load brought by the grain from the farm is being reduced, with positive consequences on the availability of oxygen towards the grain rather than being consumed by the microflora of the grain. This method brings up to 40% water savings in the steeping process by conditioning the water used in this step, improving the grain water uptake and the oxygen availability for the grain, as well as having a positive impact on the quality of the final malt with regards to some characteristics essential for the flavour and foam stability of the final beer.

Malt is produced from cereals via steeping followed by germination and kilning. The steeping process comprises only one prolonged immersion step during which the steeping water is continuously purified. This insures a continuous conditioning and recirculation of water into the steeping vessel. The conditioned water has a lower pollution rate, an improved oxygenation level and supports a good water uptake by the grain via the embryo. At the same time the microbial load brought by the grain from the farm is being reduced, with positive consequences on the availability of oxygen towards the grain rather than being consumed by the microflora of the grain. This method brings up to 40% water savings in the steeping process by conditioning the water used in this step, improving the grain water uptake and the oxygen availability for the grain, as well as having a positive impact on the quality of the final malt with regards to some characteristics essential for the flavour and foam stability of the final beer.

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).

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).