FIELD: food industry.
SUBSTANCE: method for mash preparation includes kibbling brewer's malt, processing it physically, mashing grind, sugaring mash. The grind is processed by electromagnetic field of highly low frequency range 3-30 Hz with intensity of 0.15-0.38 mT during 40±5 minutes.
EFFECT: increase of extractive materials output from malt while mash preparation, increase of productivity and quality of the finished product.
1 dwg, 1 tbl, 7 ex
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Authors
Dates
2009-04-10—Published
2007-11-19—Filed