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Malted
Malting is the process of steeping, germinating and drying grain to convert it into malt. The malt is mainly used for brewing or whisky making, but can also be used to make malt vinegar or malt extract. Various grains are used for malting, most often barley, sorghum, wheat or rye. Several types of equipment can be used to produce the malt. Traditional floor malting germinates the grains in a thin layer on a solid floor, and the grain is manually raked and turned to keep the grains loose and aerated. In a modern malt house the process is more automated, and the grain is germinated on a floor that is slotted to allow air to be forced through the grain bed. Large mechanical turners, e.g., Saladin boxes, keep the much thicker bed loose with higher productivity and better energy efficiency. Intake The grain is received at the malt house from the farmer. It is taken in from the field and cleaned (dressed), and dried if necessary, to ensure the grain remains in the best condit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Malt Extract
Malt is germinated cereal grain that has been dried in a process known as "malting". The grain is made to germinate by soaking in water and is then halted from germinating further by drying with hot air. Malted grain is used to make beer, whisky, malted milk, malt vinegar, confections such as Maltesers and Whoppers, flavored drinks such as Horlicks, Ovaltine, and Milo, and some baked goods, such as malt loaf, bagels, and Rich Tea biscuits. Malted grain that has been ground into a coarse meal is known as "sweet meal". Malting grain develops the enzymes (α-amylase, β-amylase) required for modifying the grains' starches into various types of sugar, including monosaccharide glucose, disaccharide maltose, trisaccharide maltotriose, and higher sugars called maltodextrines. It also develops other enzymes, such as proteases, that break down the proteins in the grain into forms that can be used by yeast. The point at which the malting process is stopped affects the starch-to-enzyme r ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Malt
Malt is germinated cereal grain that has been dried in a process known as " malting". The grain is made to germinate by soaking in water and is then halted from germinating further by drying with hot air. Malted grain is used to make beer, whisky, malted milk, malt vinegar, confections such as Maltesers and Whoppers, flavored drinks such as Horlicks, Ovaltine, and Milo, and some baked goods, such as malt loaf, bagels, and Rich Tea biscuits. Malted grain that has been ground into a coarse meal is known as "sweet meal". Malting grain develops the enzymes (α-amylase, β-amylase) required for modifying the grains' starches into various types of sugar, including monosaccharide glucose, disaccharide maltose, trisaccharide maltotriose, and higher sugars called maltodextrines. It also develops other enzymes, such as proteases, that break down the proteins in the grain into forms that can be used by yeast. The point at which the malting process is stopped affects the starch-to-enz ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brewing
Brewing is the production of beer by steeping a starch source (commonly cereal grains, the most popular of which is barley) in water and #Fermenting, fermenting the resulting sweet liquid with Yeast#Beer, yeast. It may be done in a brewery by a commercial brewer, at home by a homebrewer, or communally. Brewing has taken place since around the 6th millennium BC, and archaeological evidence suggests that emerging civilizations, including ancient Egypt and Mesopotamia, brewed beer. Since the nineteenth century the #brewing industry, brewing industry has been part of most western economies. The basic ingredients of beer are water and a Fermentation, fermentable starch source such as malted barley. Most beer is fermented with a brewer's yeast and flavoured with hops. Less widely used starch sources include millet, sorghum and cassava. Secondary sources (adjuncts), such as maize (corn), rice, or sugar, may also be used, sometimes to reduce cost, or to add a feature, such as addin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Whisky
Whisky or whiskey is a type of distilled alcoholic beverage made from fermented grain mash. Various grains (which may be malted) are used for different varieties, including barley, corn, rye, and wheat. Whisky is typically aged in wooden casks, which are typically made of charred white oak. Uncharred white oak casks previously used for the aging of sherry are also sometimes used. Whisky is a strictly regulated spirit worldwide with many classes and types. The typical unifying characteristics of the different classes and types are the fermentation of grains, distillation, and aging in wooden barrels. Etymology The word ''whisky'' (or ''whiskey'') is an anglicisation of the Classical Gaelic word (or ) meaning "water" (now written as in Modern Irish, and in Scottish Gaelic). This Gaelic word shares its ultimate origins with Germanic ''water'' and Slavic ''voda'' of the same meaning. Distilled alcohol was known in Latin as ("water of life"). This was translated into Old I ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kiln
A kiln is a thermally insulated chamber, a type of oven, that produces temperatures sufficient to complete some process, such as hardening, drying, or chemical changes. Kilns have been used for millennia to turn objects made from clay into pottery, tiles and bricks. Various industries use rotary kilns for pyroprocessing—to calcinate ores, to calcinate limestone to lime for cement, and to transform many other materials. Pronunciation and etymology According to the Oxford English Dictionary, kiln was derived from the words cyline, cylene, cyln(e) in Old English, in turn derived from Latin ''culina'' ("kitchen"). In Middle English the word is attested as kulne, kyllne, kilne, kiln, kylle, kyll, kil, kill, keele, kiele. For over 600 years, the final "n" in kiln was silent. It wasn't until the late 20th century where the "n" began to be pronounced. This is due to a phenomenon known as spelling pronunciation, where the pronunciation of a word is surmised from its spelling an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Barley
Barley (''Hordeum vulgare''), a member of the grass family, is a major cereal grain grown in temperate climates globally. It was one of the first cultivated grains, particularly in Eurasia as early as 10,000 years ago. Globally 70% of barley production is used as animal fodder, while 30% as a source of fermentable material for beer and certain distilled beverages, and as a component of various foods. It is used in soups and stews, and in barley bread of various cultures. Barley grains are commonly made into malt in a traditional and ancient method of preparation. In 2017, barley was ranked fourth among grains in quantity produced () behind maize, rice and wheat. Etymology The Old English word for barley was ', which traces back to Proto-Indo-European and is cognate to the Latin word ' "flour" (''see corresponding entries''). The direct ancestor of modern English ''barley'' in Old English was the derived adjective ''bærlic'', meaning "of barley". The first citation of t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Malt House
A malt house, malt barn, or maltings, is a building where cereal grain is converted into malt by soaking it in water, allowing it to sprout and then drying it to stop further growth. The malt is used in brewing beer, whisky and in certain foods. The traditional malt house was largely phased out during the twentieth century in favour of more mechanised production. Many malt houses have been converted to other uses, such as Snape Maltings, England, which is now a concert hall. Production process Floor malting The grain was first soaked in a steeping pit or cistern for a day or more. This was constructed of brick or stone, and was sometimes lined with lead. It was rectangular and no more than deep. Soon after being covered with water, the grain began to swell and increase its bulk by 25 percent. The cistern was then drained and the grain transferred to another vessel called a couch, either a permanent construction, or temporarily formed with wooden boards. Here it was p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Barley
Barley (''Hordeum vulgare''), a member of the grass family, is a major cereal grain grown in temperate climates globally. It was one of the first cultivated grains, particularly in Eurasia as early as 10,000 years ago. Globally 70% of barley production is used as animal fodder, while 30% as a source of fermentable material for beer and certain distilled beverages, and as a component of various foods. It is used in soups and stews, and in barley bread of various cultures. Barley grains are commonly made into malt in a traditional and ancient method of preparation. In 2017, barley was ranked fourth among grains in quantity produced () behind maize, rice and wheat. Etymology The Old English word for barley was ', which traces back to Proto-Indo-European and is cognate to the Latin word ' "flour" (''see corresponding entries''). The direct ancestor of modern English ''barley'' in Old English was the derived adjective ''bærlic'', meaning "of barley". The first citation of t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Steeping
Steeping is the soaking of an organic solid, such as leaves, in a liquid (usually water) to extract flavours or to soften it. The specific process of teas being prepared for drinking by leaving the leaves in heated water to release the flavour and nutrients is known as steeping. Herbal teas may be prepared by decoction, infusion, or maceration. Some solids are soaked to remove an ingredient, such as salt, where the solute is not the desired product. Corn One example is the steeping of corn (or maize), part of the milling process. As described by the US Corn Refiners Association, harvested kernels of corn are cleaned and then steeped in water at a temperature of for 30 to 40 hours. In the process their moisture content rises from 15% to 45% and their volume more than doubles. The gluten bonds in the corn are weakened and starch is released. The corn is then ground to break free the germ and other components, and the water used (steepwater), which has absorbed various nutrient ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sieves
A sieve, fine mesh strainer, or sift, is a device for separating wanted elements from unwanted material or for controlling the particle size distribution of a sample, using a screen such as a woven mesh or net or perforated sheet material. The word ''sift'' derives from ''sieve''. In cooking, a sifter is used to separate and break up clumps in dry ingredients such as flour, as well as to aerate and combine them. A strainer (see Colander), meanwhile, is a form of sieve used to separate suspended solids from a liquid by filtration. Industrial strainer Some industrial strainers available are simplex basket strainers, duplex basket strainers, T-strainers and Y-strainers. Simple basket strainers are used to protect valuable or sensitive equipment in systems that are meant to be shut down temporarily. Some commonly used strainers are bell mouth strainers, foot valve strainers, basket strainers. Most processing industries (mainly pharmaceutical, coatings and liquid food indust ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Phosphine
Phosphine (IUPAC name: phosphane) is a colorless, flammable, highly toxic compound with the chemical formula , classed as a pnictogen hydride. Pure phosphine is odorless, but technical grade samples have a highly unpleasant odor like rotting fish, due to the presence of substituted phosphine and diphosphane (). With traces of present, is spontaneously flammable in air ( pyrophoric), burning with a luminous flame. Phosphine is a highly toxic respiratory poison, and is immediately dangerous to life or health at 50 ppm. Phosphine has a trigonal pyramidal structure. Phosphines are compounds that include and the organophosphines, which are derived from by substituting one or more hydrogen atoms with organic groups. They have the general formula . Phosphanes are saturated phosphorus hydrides of the form , such as triphosphane. Phosphine, PH3, is the smallest of the phosphines and the smallest of the phosphanes. History Philippe Gengembre (1764–1838), a student of Lavois ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fumigation
Fumigation is a method of pest control or the removal of harmful micro-organisms by completely filling an area with gaseous pesticides—or fumigants—to suffocate or poison the pests within. It is used to control pests in buildings (structural fumigation), soil, grain, and produce. Fumigation is also used during the processing of goods for import or export to prevent the transfer of exotic organisms. Structural fumigation targets pests inside buildings (usually residences), including pests that inhabit the physical structure itself, such as woodborers and drywood termites. Commodity fumigation, on the other hand, is also to be conducted inside a physical structure, such as a storage unit, but it aims to eliminate pests from infesting physical goods, usually food products, by killing pests within the container which will house them. Each fumigation lasts for a certain duration. This is because after spraying the pesticides, or fumigants, only the pests around are erad ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
