Drying

Drying · Quality preservation, not just moisture reduction

Drying is a quality-preservation step, not just a moisture-reduction step. Done poorly, it introduces stress cracking, germination damage, and quality loss that storage will not fix.

Drying Objectives and Controls

Objective	Operational Priority
Reach safe storage moisture quickly and uniformly	Control airflow and temperature for grain type and lot condition — avoid surface-dry / wet-core
Minimize stress cracking and quality damage	Excessive heat damages starch and germination viability — temperature matters as much as speed
Prevent mold growth and biochemical degradation	Slow drying under warm conditions creates ideal mold conditions before moisture targets are reached
Verify uniformity before long-term storage	Re-test moisture after conditioning and transfer — moisture migrates during storage