Abstract: Disclosed herein is a process for producing a steeped grain comprising steeping at least one grain at a temperature from about 2° C. to about 29° C. for a period of time less than about 24 hours to a moisture content ranging from about 29% to about 38%; optionally, germinating the at least one grain for less than about 2 days; and kilning with controlled air circulation the at least one grain at a temperature ranging from at least about 49° C. to about 93° C. for less than about 20 hours to a moisture content of about 7% to about 16%. Also disclosed herein is a sprouted grain prepared from the processes disclosed herein. Further disclosed herein are a dough comprising steeped whole grains prepared from the processes disclosed herein, as well as baked goods and beverages comprising steeped whole grains prepared from the processed disclosed herein.

Abstract: Methods and systems for malting a granular material. Systems in accordance with various embodiments include a first tank, a second tank positioned below the first tank, and a transfer device operably positioned between the first tank and the second tank. The transfer device includes a plurality of pipes for transferring material from the first tank to the second tank.

Abstract: Methods and systems for malting a granular material. Systems in accordance with various embodiments include a first tank, a second tank positioned below the first tank, and a transfer device operably positioned between the first tank and the second tank. The transfer device includes a plurality of pipes for transferring material from the first tank to the second tank.

Abstract: Disclosed herein is a process for producing a sprouted grain comprising steeping at least one grain at a temperature from about 2° C. to about 29° C. for a period of time less than about 24 hours to a moisture content ranging from about 29% to about 38%; optionally, germinating the at least one grain for less than about 2 days; and kilning with controlled air circulation the at least one grain at a temperature ranging from at least about 49° C. to about 93° C. for less than about 20 hours to a moisture content of about 7% to about 16%. Also disclosed herein is a sprouted grain prepared from the processes disclosed herein. Further disclosed herein are a dough comprising sprouted whole grains prepared from the processes disclosed herein, as well as baked goods and beverages comprising sprouted whole grains prepared from the processed disclosed herein.

Abstract: Processes for increasing yield in the malting process are described. Utilization of an extract in the germination stage of the malting process can result in an increased malt yield without substantially affecting the quality of the resulting malt.