Steeping

corn-in-handsEach stainless steel steep tank holds about 3,000 bushels of corn for 30 to 40 hours of soaking in 50 degree Celsius water. During steeping, the kernels absorb water, increasing their moisture levels from 15 percent to 45 percent and more than doubling in size. The addition of 0.1 percent sulfur dioxide to the water prevents excessive bacterial growth in the warm environment. As the corn swells and softens, the mild acidity of the steepwater begins to loosen the gluten bonds within the corn and release the starch. After steeping, the corn is coarsely ground to break the germ loose from other components. Steepwater is condensed to capture nutrients in the water for use in animal feeds and for a nutrient for later fermentation processes. The ground corn, in a water slurry, flows to the germ separators.