It consists of cleaning raw material, steep, germination, kiling and scale packing, its advantage: germination box is rectangle
box, fan provides uniformity air from one end or side so as to achieve hu-miture control. Material transmission adopts
mechanization, drying adopts single layer high efficiency kiln, double layer high efficiency kiln or round kiln.
The malting process starts with soaking the barley grains for 24 – 48 hours in a steeping vessel. During this time air is blown
through the vessel (the steep) to add oxygen to the water and to cause a washing effect. Sand, dirt, and mould infested kernels
are washed away resulting in a clean product. After approx 24 hours. the barley begins to sprout and the grain is transferred to
the germination floor.
For seeds of any sort to sprout, a moist and warm environment is required. After the grains have been soaked they need to be
rinsed and situated in a warm environment with light available to them. The moist barley is spread out and allowed to germinate in
a warm and light environment. During this process the sprouting barley produces heat. To control the temperature of the sprouts,
they have to be turned on a regular basis. Historically, this was done by hand, but in modern times it is done by mechanical
turners. The modern techniques used in the malting, such as fan assisted aeration and cooling devices allow us excellent control
over the malting process enabling a germination process of 5 to 6 days.
After the germination is complete, the grain is loaded onto the kiln floor. There the temperature increases gradually, drying the
sprouted grains and stopping the germination process. As the temperature rises even more, the sprouted barley is cured, which
improves flavor and preserves the malt.
Malt only uses state of the art, computerized kilns to ensure maximum quality control. The malted barley no longer comes into
contact with the fumes from burning natural gases. Instead, the green malt is dryed using steam or heated air, thereby reducing
the possibilities of impurities in smoke and fume being transferred to the barley.
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