COOKING rye malt
COOKING rye malt
Processing operations for the preparation of rye malt
cover the following processes: a) cleaning of rye, b) soaking,
c) the increment, d) vexation, q) dosushku, e) split.
Flowing into the production of rye should have the ability to
to germinate at least 85%. Before the locks removed rye
on the aspirator or by winnowing impurities and dust.
Rye are soaked in vats mochilnyh. Per 1 ton of rye soaked
necessary capacity in the vat 20 - 22, Ch.
Mochilny chan is a cylindrical vessel
overall height of 3 meters (the height of the cylinder is not more than 1 meter) down
rolling in a cone (Fig. 31). In the lower conical end is arranged
drain valves for the grain. The angle of the conical part should not be
more than 35 °, otherwise the grain is unloaded with difficulty.
Through the center of the vat is a vertical pipe.
Between the valve and vertical pipe is enough space for
that the grain could be easy or go to vent or to enter
vertical pipe. The pipe is used for washing and
pneumatic mixing of grain. In this tube through
narrow tube below the incoming air is supplied under pressure;
it captures the water and corn and raises them up
vertical tube. The upper end of the vertical
tube at an angle to join two rotating pipe
which are set in motion when streaming a mixture of grain-
the air-water flowing back into mochilny chan. At this
Operation grain mixes, rubs, due to
What grain is washed and blown. Besides the central
vertical pipe, in a conical bottom fitted
ring-shaped nozzle allowing purging the entire cross section vat.
Blowing can be performed in the presence of water without it.
Water is piped from the bottom. Climbing up, it passes
across the grain and carries away dirt, empty and defective
grain. These wastes (alloy) are collected in baskets,
installed in a box placed at the side of the tub. At the end of
locks soaked grain is discharged through the bottom valve
or through a central pipe in an open trench, where the grain
refer to the current for increment.
Chan before loading should be thoroughly cleaned and disinfected
In the pre-poured into a vat of water, poured a thin stream rye
stir it, remove the alloy and in 2 hours changing the water.
Then added to the water solution of bleach at the rate of 50 g
of lime per 100 kg of rye. Bleach water is drained in 3 hours and
pour clean water. Later the water changed every
The duration of locks 31 hours (at water temperature 15-17 °).
End locks define or grain moisture (46-48%)
or by squeezing the seeds between your fingers, the grain must
contract, not to prick your fingers, not crushed, and not to give
For better germination in the process locks to saturate
rye air. In tanks that have a device for blowing,
leak air for 15-20 minutes. every 3 - 4 hours
locks, and vats that do not have this adaptation, rye
leave in the middle of locks for 4 hours without water.
Rye can germinate on the currents.
Length increment of not more than 3 days at a temperature
increment of 17-18 °. At the end of the increment of the length of the seedling should be
no more than 3 / 4 grain. At lower temperatures, the duration
germination was adjusted to 5 days. Perelopachivanie at currents
the first day after 4-6 hours, and in the following days 1.2
times a day.
Languor should last 5 days. To do this, germinated
rye harvested in conical pile of approximately 2 tonnes of rye each.
Foundation piles must be round, height - about 15 m.
Adherence longing depends on temperature conditions.
On the first day the temperature of the heap should be 36 °. A bunch of watered
water with the expectation to achieve 50% humidity. In the second and third
daily temperature piles should not be below 45 °. On the fourth
day the temperature rises to 50 ° C and above, with the grain
heap darkens and takes on the taste and smell of rye bread.
Starting from the third day is perelopachivanie
1 hour prior to filing for drying must be carefully shoveled
heap. Drying in the barn of any design. Temperature
drying increased gradually from 55 to 65 °.
When dvuhreshetchatoy dryer Drying in two steps - by
12:00. on each lattice. Rye malt in the kiln
shovel at the bottom of the lattice in every 2 hours, and on
the top of every 3 hours. Whole regime of drying xistoreduce the humidity of malt to 8%.
Rye malt stored in the bins closed in a dry,
well-ventilated area. Malt, intended
for long term storage, store up to use in
not broken form.
Yield malt rye - 85%.