Malting Processes

Each load on arrival is checked and sampels taken to ssess the quality of the graining for the purposes of malting.

This is part of the traditional way to make malt. Grain soaked in water sufficiently to start germination was then spread out on large floor areas. The depth of grain on the floor was thickened or thinned to control the temperature of the growing grain.  Heat produced by the germinating grain was dissipated by turning or raking the grain.