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Unmalted raw materials in brewing: properties, preparation, application

49.99 €
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Unmalted raw materials in brewing: properties, preparation, application
49.99 €
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The new book by renowned German experts examines the main types of unmalted raw materials used in brewing: corn, rice, barley, as well as less common sorghum, wheat, rye, oats, triticale, starch and glucose syrups, whey and potatoes. A brief history of their use and an overview of the current situation are given. Much attention is paid to the enzyme preparations used and their application at various stages of the technological process, including for increasing the yield of extract, as well as the specifics of the mashing process and various aspects of wort production using unmalted raw materials. A separate chapter is devoted to the features of the equipment required when working with unmalted raw materials. For brewery specialists, industry suppliers, as well as researchers, teachers, students and postgraduates
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