What temperature is suitable for drying grains?

Crispy roasted grains have become a trending search term in recent years because we’ve become more health-conscious about consuming cereal flour daily, replacing unhealthy products like red meat, and supplementing nutrients that our daily diets may lack. Therefore, small-scale production facilities have rapidly grown in this field. Mactech will provide information on drying grains, including drying methods and optimal drying temperatures for high-quality results.

Mixed grain powders and nutritious grains have become very common products in large supermarkets. We often see large shelves dedicated to grain products in supermarkets like Mega, BigC, Vincomplaza, Metro, and convenience stores. Many women’s groups share a common interest in nutritious grain powders, especially among young people whose attitudes towards grain products have shifted positively. Therefore, drying grains and roasting grains until crispy have become trending keywords when searching for recipes on Google.

Using a crispy grain dryer is the easiest way to produce grains for small to large businesses, or even for home use. The common method is sun-drying and then roasting; however, this method doesn’t guarantee the necessary dryness for long-term storage or preservation of nutritional value. Therefore, using a specialized grain dryer is currently the best approach.

Drying grains for instant consumption or grinding into nutritional powder requires two stages: first, removing all moisture from the grains, and second, crisping to create the characteristic aroma of each grain. Using a high-temperature dryer allows for automated multi-stage drying. The drying and crisping temperatures used vary depending on the type of grain.

Drying is the process of drying a product, ensuring that the entire interior of the seed contains almost no water. Drying is typically done at temperatures of 50-80°C for 3-10 hours, depending on the size of the seeds. For example, macadamia nuts take 10-15 hours to dry, while sesame seeds only take about 30-60 minutes. After drying, the seeds can be stored for long-term preservation or immediately processed into crispy finished products for sale on the market.

Crispy drying is the final step that makes the grains crispy and fragrant, suitable for packaging as ready-to-eat snacks or grinding into mixed grain flour. Crispy drying is only done after drying or sun-drying, and the drying temperature varies depending on the type of grain, but must be above 100 degrees Celsius for the grains to be cooked. For nuts with high oil content like macadamia, cashew, almond, and walnut, a moderate temperature of 100-110 degrees Celsius for a slightly longer time is recommended to prevent the kernels from turning yellow. For nuts with low oil content like soybeans, black beans, and mung beans, a higher temperature of 120-140 degrees Celsius is needed to ensure proper cooking.

Thus, through the basic information shared above, readers have gained a better understanding of how to dry grains. Customers needing more detailed advice on suitable drying machines should contact Mactech. Thank you for reading this information.