MALT SPROUTS

After the kilning of the malt the dry rootlets and overgrown acrospires are known as malt sprouts. They are separated from the malt grains in a malt screener; they also partially crumble during the kilning and fall through under the hurdle. However, the malt sprouts from the underhurdle are darker and from the biochemical point of view less valuable as they were exposed to higher temperatures than sprouts on hurdles. The malt sprouts quickly absorb humidity, hence they need to be kept in a dry and cold place, otherwise they go bad, mildew and putrefy quickly. Their hectolitre weight is 20 to 22 kg. The high content of biologically significant components make the malt sprouts a popular raw product in the feed industry (especially in the mixtures for dairy cows and young animals) as well as in various branches of industrial fermentation production. The composition of malt sprouts depends, to a great extent, on the sort of the malted barley.