Soakingsoaking (e.g. of legume seeds) is to moisten and soften the seed to reduce the cooking time or to aid in seed coat removal. In the malting process, the objective of soaking (steeping) is the uptake of water in order to activate the germination process in the kernel.
temperature soaking accelerates hydration.
To steep the grain, the grain is immersed in water at about 16°C, ranging from 10 to 25°C, depending on the equipment, the process parameters, the raw material and the finished malt to be obtained. During steeping, the moisture content increases from 12 -15% to about 45% (ranging from 30 to 50%), depending on the equipment, the process parameters, the raw material and the finished malt to be obtained. During steeping, the water in the steep tanks is changed one to three times. Alternate dry and wet stages are applied. During the wet stage, the grain is aerated continuously or at intervals. During the dry stage, the grain can be aerated or the CO2 can be extracted. The steeping process takes one to three days.