Electromotion malt fryer
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1、 The brown malt formation process
Make the ordinary malt water logging 8-10hour, fish out and trickle to dry, then put into barrel fryer, slowly heat to 50 -55 ℃ , keep 60min, make protein decompounded, then heat to 65 ～ 70 ℃ , keep 60min, then heat to 170 ～ 200 ℃ within 30min, keep 15 ～ 20min, make malt produce black substance, then fry 20 ～ 30min by gentle fire, till to malt outlook accord with requirement.
2、 Black malt formation method
Make the dry malt water logging 6-8hour, fish out and trickle to dry, put into fryer, make protein decompounded , then heat to 65 ～ 68 ℃ , keep 20 ～ 30min mash ， then heat to 160 ～ 180 ℃ within 30min ， following heat to 200 ～ 210 ℃ , keep 30min. When smell the full-bodied burnt aroma, heat to 220 ～ 230 ℃ ， keep 10 ～ 20min ， then come out of the fryer and spread for cooling.
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