How the make malt o meal?

Malt-O-Meal is a breakfast cereal made from toasted wheat, oats, and barley. The grains are first harvested and cleaned, then kilned (heated) to activate the enzymes that will convert the starches into sugars. The kilned grains are then milled into flour, which is mixed with water and yeast and fermented for several days. The fermented dough is then shaped into pellets and baked. The pellets are then toasted and packaged for sale.

Here are the steps in more detail:

1. Harvesting and cleaning the grains: Wheat, oats, and barley are harvested in the fall. The grains are then cleaned to remove any dirt, chaff, or other debris.

2. Kilning: The cleaned grains are kilned, or heated, at a controlled temperature. This activates the enzymes in the grains that will convert the starches into sugars.

3. Milling: The kilned grains are milled into flour. The flour is then sifted to remove any bran or other coarse particles.

4. Fermentation: The flour is mixed with water and yeast and fermented for several days. This fermentation process breaks down the starches into sugars, giving the malt-o-meal its characteristic sweet flavor.

5. Shaping and baking: The fermented dough is shaped into pellets and baked. The baking process further develops the malt-o-meal's flavor and texture.

6. Toasting and packaging: The baked pellets are toasted and then packaged for sale. Malt-o-meal is typically sold in boxes or bags.

Malt-O-Meal is a versatile cereal that can be eaten with milk, fruit, or yogurt. It can also be used as an ingredient in other recipes, such as pancakes, waffles, and cookies.