The mill's ability to minimize the malt's contact with oxgyen is touted heavily.
However, this one paragraph at the bottom of page 4 concerning adding lactic acid to the water used to condition the grain prior to milling really caught my eye.
"As a special feature, the MILLSTARTM can be equipped with a system for continuous lactic acid dosing. Dosed into the steeping water, the lactic acid provides an earliest possible lipoxygenase inhibition. Thus at the stage of water absorption negative enzymatic oxidation of the grain is inhibited. The grain is optimally prepared for milling."
http://www.gea.com/global/en/binaries/M ... -12176.pdfStatistics: Posted by narcout — Sun May 01, 2016 12:23 pm
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