Malt milling.
Barley malt is the basic raw material needed for the production of beer, whilst other cereal grains such as wheat, maize and rice are widely used in the brewing process. Malting of the barley is a procedure that can be briefly described as a process aimed to activate the enzymes responsible for the degradation of starch to simpler fermentable sugars which could be assimilated by the yeast during the fermentation of the beer and produce alcohol.
Initially, the malt must be milled and coarse -grained in order to become the starchy endosperm better accessible for the malt enzymes and improve the extraction process. The milling procedure is very important as on the one hand directly affects the extraction of the sugars and proteins and on the other, the separation of the husks from the endosperm of the grain is essential for the subsequent wort filtration.