Torrified cereals - reassessment of their potential.
Torrefied cereals have been used in brewing since 1886 largely for the flavour which they impart but the material is now examined as a source of extract to replace maize or rice. In the Cabot machine the grain is preheated and moistened at 150 degrees F (66 degrees C) then cooked at 500 degrees F and carried by a screw conveyor to the discharge point where the sudden release of pressure bursts the grain. For economic and technical reasons experiments were carried out on soft wheat where the process reduced the soluble protein from 50% to 10% of the total protein. When the torrefied wheat was mixed with malt it could yield good extracts in an infusion mash though somewhat better extract could be obtained when the torrefied grain was digested and boiled prior to mixing with the main mash. Laboratory experiments have been carried out in a mash drainage tube to find the optimum conditions for grinding to secure good extract with rapid draining. Large scale work in 3 breweries gave satisfactory results though adjustments in the grinding were necessary to secure good drainage.
Keywords: cereal equipment heating mashing milling roasting