Process for producing a food product from cereal malt

摘要

In the process, the raw cereal is induced to germinate by the use of water for softening and then holding in air at a water content of about 45 to 50% by weight, in order by the germination process to convert the starch contained in the cereal into water-soluble sugars, whereupon the green malt thus obtained is dried until the dissolved sugar crystallises out. The green malt is dried by kilning at a temperature of 90 to 120 DEG C to a water content of 15 to 21% by weight, while the kilned malt is freed from husks or from the hull by husking at a water content between 14 and 20% by weight and finally the husked malt grains are processed by rolling, crushing or grinding to give the end product.