FIELD: food-processing industry, in particular, manufacture of sugar-containing products, such as pulped malt.
SUBSTANCE: method involves two versions of producing pulped malt, said versions differing from one another by sequence of performing final operations. According to first version, method involves soaking rye grains to moisture content of 60-65% for obtaining sprouts having size reaching 0.1-3.5 the length of grain; heating grain through for fermenting thereof; dispersing heated-through malt after fermentation process. According to second version, method involves the same operations except that dispersion procedure is performed after germination of rye grains for producing of sprouts.
EFFECT: provision for obtaining of low cost sugar-containing product.
3 cl, 4 tbl, 2 ex
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