A lot should be considered when you plan to open your microbrewery like brew tech,microbrewery equipment configuration,micro brewery equipment cost and price,find a location for microbrewery equipment, license and regulation of microbrewery equipment. This article column is specially to answer some common question during brewing.
What is wheat loss and how to control it?
The material loss caused by the process of soaking, germination, drying and root removal of selected barley is collectively referred to as wheat making loss.
The loss of light color malt is as follows
0% to 1.0% for Fumai Wheat root 2% ~ 3.5%
When barley is soaked, the dissolved matter is 0.5% ~ 1.3% and the water content is 10% ~ 12%
The respiratory loss during germination was 5% ~ 8% Total loss 17.7% ~ 25.8%
Because of the biggest loss during germination, the loss control of wheat production is mainly concentrated in the germination process, and the specific measures are as follows.
① Shorten the time of malting, from the first two days of malting, the moisture content reaches 39% ~ 40%, the root buds of wheat grains stop germinating as soon as the white spots appear, this kind of malt is sharp malt. The results showed that the sprouting time of sharp malt was short, the growth of root buds was short, the respiratory loss was reduced, and the loss could be reduced by 4% ~ 7%.
② Low germination temperature (such as 15 ~ 17 ℃) can reduce the loss by about 1.5%
③ The application of CO2 in germinating materials can inhibit the respiration of wheat grains, especially in the late stage of germination. CO2 in the circulating air can inhibit the respiration of wheat grain when passing through the wheat layer, which can reduce the loss of wheat production by 1.5%.
④ On the premise of ensuring the quality of malt, shortening the germination time can reduce the loss of respiration and root bud growth of green malt.
⑤ Early entry into wilting can make the root and bud wither early, inhibit the growth of root and bud, and reduce the consumption of nutrients.
⑥ Adding inhibitors (such as potassium bromate, ammonia, etc.) can inhibit the growth of root buds or produce rootless malt, and reduce the loss of root buds.
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