Given brewer’s spent grain (BSG) is 80-85% moisture level during the grain out process (its like soup), it will take considerable heat to dry it to 10-15% moisture so it would be shelf stable. We started looking at other processes that could use the spent […]
We help businesses to transform their industrial food waste (spent goods) into value.
Barley doesn’t get the attention it deserves as one of the healthiest cereal grains. By adding barley to your breakfast in the form of pancakes, waffles, bread or granola, you can ensure regular bowel movements, healthy heart and keep cholesterol, breast cancer, diabetes, gallstones, asthma, […]
Listing of spent grain based recipes – we’d love to hear about your experience about making these recipes ! Spent Grain Baked Falafel Spent Grain Burger Buns Spent Grain and Herb Whole-Wheat Bread Spent Grain Parmesan Cheese Straws Spent Grain Dog Treats, Bread and Waffles […]
Here’s a recipe to make spent grain flour. Let your grain cool completely and then grind it into flour. Use a mill or coffee grinder works well.
We found several bread-making recipes but here are some tips: Bring the spent grains to a boil before adding them to your dough. That kills off yeast spores that would otherwise WAY overproof your bread. Then rinse in cold water, drain, and off you go Spent […]
We’ve wanted to see whether spent grains could be used as filler for building materials. Spent grains as Bricks Today, brick manufacturers are looking to replace polystyrene which provided bricks with enhanced heat-trapping abilities. However, EU restrictions on carbon emissions have made it expensive to incorporate […]
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Traditionally, BSG is mainly used as cattle feed. It should be considered as a lower cost, rich in protein, lipids and fiber supplement, not a complete feed replacement. How does it taste? Majority of the sweetness of beer has been drained and rinsed from the grain, […]
The main components of Brewer’s spent grains are cellulose, hemicellulose, i.e. arabinoxylan, lignin, protein, lipids, and low molecular weight phenolic compounds Image credit New Food Magazine