Malting of barley: After selecting the choicest malting barley grown in Southeastern Minnesota and Central Wisconsin, it is "steeped" or soaked with water until thoroughly saturated, then spread on the malting floor to sprout. The sprout, or "acrospire", is allowed to grow under the husk until it is 3/4 the length of the kernel. To stop this growth, heat is applied, slowly at first to assist turning the starch to sugar, and then intensely to caramelize some of the sugar which has been formed. It is this heating process which gives Malt-O-Meal its distinctive flavor and color. After being caramelized, the malt is ground on mill rolls to the same size as the wheat middlings and the outer husk is removed. This malting process of grain produces a healthful and easily digestible product rich in enzymes and vitamins, as well as malt sugar.
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