Verfahren fuer die Herstellung von Mahlprodukten aus Malz als Ausgangsstoffe fuer die Bierbereitung

摘要

1,202,124. Husking malt. MALZFABRIK VIENENBURG G.m.b.H. and MIAG MUHLENBAU UND INDUSTRIE G.m.b.H. 24 April, 1968 [24 April, 1967], No. 19371/68. Heading A2Q. [Also in Division C6] Malt moistened with water is ground to yield particles, each below 0.2 Π0.05 mm. in size, and sifted to yield three meal fractions, namely: a chaff meal, an epidermal meal and an endosperm meal, the chaff being separated as the first fraction from the grit-and-meal mixture, which after grinding is subdivided into the two further fractions of which the common grain size limit is chosen to be the middle third of the two fractions reaching from minimum to maximum grain size, the three fractions being drawn off and mashed in to form wort used for brewing beer. The three meal fractions may be obtained by using roller mills 1, 3, 5 and 7 and screen-sifters 2, 4, 6 and 8 arranged in a vertical stack, the moistened malt being fed into the top of the stack, i.e. to the mill 1. The ground and sifted meals pass down the stack, in the paths indicated by the flow-lines, chaff meal being collected in the left-hand container 9, epidermal meal in the middle container 9, and fine endosperm meal in the right-hand container 9, at the bottom of the stack.