A METHOD FOR THE AUTOMATIC CONTROL AND REGULATION OF A MALTING PROCESS

1,211,779. Malting. FORSCHUNGS INSTITUT FUER DIE GAERUNGSINDUSTRIE ENZYMOLOGIE UND TECHNISCHE MIKROBIOLOGIE. Feb.21, 1968, No.8346/68. Heading C6E. An automatically controlled and regulated malting process is described in considerable detail. The preferred processing conditions are as follows: washing and steeping of the grain with water at a determined temperature between 8 and 35‹ C., treatment of the grain with soda lye at a determined concentration between 0À1 and 1% and a determined temperature between 8 and 35‹ C., germination of the grain at a moisture content of 41-45% over a temperature range of from 14‹ C. in the first of the germination zones to 18-20‹ C. in the last, and drying of the germinated grain with hot air at determined temperatures ranging from up to 45‹ C. in the first of the drying zones up to 84‹ C. in the last zone, with the proviso that the moisture content of the material leaving the first and last drying zones is reduced to values of 20-22% and 4% respectively. In each case the method of control and regulation is specified.