In the case of hot soaked grain, 10 – 20 % of the coarsely ground grain is scalded with the same weight of boiling water. The temperature of the hot soaked grain is then around
60° C, so that the starch is partially gelatinized and the amylases, which form dextrins, remain effective. The water, which is quickly absorbed by the hot soaked grain, increases the dough yield without the doughs losing stability. Over and above, a decomposition of the starch into dextrins and sugars takes place in the hot soaked grain which later contributes to the formation of colours and flavouring substances due to the heat of the oven. In the case of hot soaked grain, a standing time of 3 hours should be incorporated. During this time, the hot soaked grain cools.
In the case of coarse grain which has been damaged by sprouting, the percentage of hot soaked grain should be reduced or left out completely. In place of this, soaked grain can be used which can be integrated well into the work processes of a company.