A lot should be considered when you plan to build your brewery like brew tech,brewery equipment configuration,brewery equipment cost and price,find a location for brewery equipment, license and regulation of brewery equipment. This article column is specially to answer some common question during brewing.
What are the key points of baking process?
The key points of baking process are temperature control, time control, ventilation and mixing.
(1) With the increase of calcining temperature and time, the color and aroma of malt become deeper and stronger. Therefore, the baking temperature of light malt is slightly lower (about 80 ℃) and that of dark malt is slightly higher (about 100 ℃).
(2) The baking time is generally controlled in 3 ~ 4H. As the baking time directly affects the quality of malt, the baking time should not be too long on the premise of ensuring the quality of dry malt, so as to maintain high enzyme activity and leaching rate.
(3) The main ventilation in the stage of ventilation and mixing and baking is circulating air (full return air), which makes the hot air discharged from the drying bed enter into the heater and then into the wheat layer. The air temperature is relatively constant and consumes less heat energy. At this time, the moisture content of wheat layer must be less than 5%, and attention must be paid to it when the air return is complete. The function of turning in the baking stage is to make the temperature of wheat layer consistent up and down and the quality of malt consistent after baking. The specific control of mixing time is generally higher baking temperature and shorter mixing time.
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