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Old 03-18-2011, 09:24 PM   #11
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Originally Posted by dgremark View Post
So if it wasn't as sweet would it have lost it's sugar?
It's still got starches in it. Making it sweet is what the mash is for.


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Old 03-18-2011, 09:29 PM   #12
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Thanks for all the responses, well I have alot of pop corn for the kids!
I'm confused, we tell you the right way to use it, and you don't want to bother now, because it's different than the way you planned?
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Old 03-18-2011, 10:32 PM   #13
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Popping gelatinizes the starch. It's basically torified maize. You could grind it to grits. Then it would need to be cereal mashed or pre-cooked to get full extract.

I prefer the the flavor from the polenta I used in my CAP. It was a cereal mash.

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