April 02, 2018

03/04/2018: Craft Malt – From beer to bread

by Christoph Remmelberger, Technical Sales Malting, Diploma Brewmaster, Kaspar Schulz, Germany

The needs of consumers and thus also the interest of the processing food industry in innovative products do not stop at the malt industry.

No matter in which aspect: naturalness, aroma, colour or other functionality - malt is in greater demand than ever before, both for use in breweries and in bakeries. The idea of own malted cereals to expand the product portfolio in the direction of baking mixes and "convenience products", however, seems to be in the starting blocks at the flour mills.

It would be precisely now - at the beginning of this trend - the right moment to secure a competitive edge in the market and to think about the right investments for the future direction based on the consumer's wishes.

1x5 tons Schulz malting system with the possibility of extension; installed at Wabro Kvarn, Skoeldinge (Sweden)
Image credit: Kaspar Schulz

Functionality in all areas
The market development of innovative products in various malt producing and processing industries, undoubtedly also creates new needs in terms of know-how and technology for production. The batches are getting smaller, the product variety is increasing, the quantities produced are more flexible and more emphasis is put on a user-friendly application, since not all operators are technologists.

In the following, the Schulz malting system of Messrs. Kaspar Schulz in Bamberg will be examined in more detail and presented on the basis of examples how it copes with the fulfillment of these new requirements.

Best technique for your malt
The Schulz malting system consists of a funnel and a germ-Darr drum with connected ventilation technology. The switch is designed as a closed vessel with a hood (Figure 1).

This protects against foreign contamination, keeps the dust back and allows automated
cleaning of the vessel thanks to built-in spray heads. The removal of the floating barley takes place completely automatically by air being blown in centrally and thus the floating on the water surface and a wave motion in a circumferential overflow channel transports goods.

The mixing or circulation of the softened material can be accomplished both by pumping and a return via a distribution screen in the vessel, as well as parallel to the ventilation during the wet switch on screen basket in the cone or through a centred ventilation.

Above this there is a Wild's pipe through which the soft material rises from the bottom of the vessel together with the air. The CO2 extraction takes place via the screen basket installed in the cone by means of a fan.

Read the full article including figures, HERE.

For more information visit the Kaspar Schulz website, HERE.

The Global Miller
This blog is maintained by The Global Miller staff and is supported by the magazine Milling and Grain
which is published by Perendale Publishers Limited.

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