Current tip: Conserving sprouting grains
Sprouts have already been found in the grain at the first locations. In particular, triticale tends to sprout very quickly in sustained warm weather. The grains grow from the ears and a closer check shows that the first germ buds can be seen. As sprouted grain is not sufficient stable for storage, it should be conserved in every case by adding a suitable preservative (propionic acid).
Sprouted grain is only partly capable of flowing. A consistent wetting of the individual grains can no longer be ensured. It is therefore preferable that the grain be treated as whole grain. The hygiene status at the time of status remains largely stable. In a short time, the grain is brought to a storable condition and remains stable throughout the storage.
We offer the following tips for preserving sprouted grain:
- If sprouting is greater, grinding with propionic acid or Grain Save NC 90 (whole grain storage) is recommended. Sprouted grain is only partly capable of flowing and consistent wetting is no longer certain.
- The grinding itself should ideally take place carefully and at low temperatures if possible. The starch has already been converted into sugar in germinated grain. This sugar caramelises at high temperatures. The result is browning and bakings.
- When preserving whole corns and whole grains, not less than a quantity of 1 % pure propionic acid or 1.1 % Grain Save NC 90 must be used in order to kill off the germ buds. The dosage recommended depending on the corn moisture continues to apply. The quantities must not be undercut.
- When preserving whole corns, critically observe the flow behaviour and degree of wetting of the corns! The degree of wetting of the corns can be tested using the blotting paper test.
The correct dosage of the prescribed acid amount is important for successful preservation!
More information about grain preservation is available here.