What to do with damp grain? Grain mill owners should know that storing flour for a long time brings more negative than positive sides. Basically, flour should always be freshly ground. Fresh flour contains the most nutrients and is the tastiest. The longer flour is stored, the higher the risk of mold growth or that it will go “rancid.”
Therefore, the storage of flour is not necessarily recommended. It is different with grain, because it can be stored very well and, above all, for a very long time. Nevertheless, there are a few points that should be observed here as well.
However, what can become a problem for many grain mill owners and their stored grain in the summer are the hot temperatures. Of course depending on the storage location, such high degrees can result in higher levels of moisture in the air. As a result, the grain becomes damp.
Grain that has become damp is more susceptible to mold, can’t really be ground, and could gum up the milling stones of the grain mill.
So what to do with damp grain? We have the answer!
The grain can be dried quite easily. In our experience, it works particularly well if the grain is placed on a baking tray and left to dry in the oven at approx. 50°C for 30-40 min. During this process, the oven door should remain open a small crack so that the moisture can escape.
The degrees and times given refer mainly to rye. For other grains, less minutes may be enough. You can experiment a bit, because there are always several factors that play a role: the humidity and the type of grain, the heat of the oven, etc.
Do you have any experience with drying grains that have become damp? Let us know! We’d love to hear from you in a comment or email (to firstname.lastname@example.org)!
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That was: What to do with damp grain?