ltering and evaporation. The malt is finely grounded in a hammer mil and fed to mash tun where it is mixed with water. With passage of time and temperature changes, some of the starch is converted into ferment able sugars by diastatic system which involves the action of the natural a-and B-amylases. The cereal adjuncts which results in malt syrups mellower and sweeter flavors are added at this stage in form of corn grits.
The malt filter modules are made of plastic polymer, with hollow frame sep