Activating grain flour with malt flour

Claim 1

THE METHOD OF PHYSICALLY TRANSFORMING AND ACTIVATING A MIXTURE OF MALT AND EDIBLE GRAIN FLOURS COMPRISING THE STEPS OF MIXING A PREDETERMINED QUANTITY OF MALT FLOUR WITH THE EDIBLE FLOUR TO PRODUCE THE DESIRED MALTAGE, SUBJECTING THE MIXTURE CONTAINING ATMOSPHERIC MOISTURE TO A MECHANICAL ACTION AND PROPELLING IN A ZONE MAINTAINED AT A PREDETERMINED TEMPERATURE ABOVE THAT AT WHICH MOST EFFECTIVE DIASTATIC TRANSFORMATION OF THE STARCH WILL OCCUR BUT WHICH IS BELOW THAT WHICH VITAMINS ARE DESTROYED, AND THEN PASSING THE MIXTURE TO AND THROUGH A FREE FALL ZONE CONTAINING WATER VAPOR AND MAINTAINED AT A TEMPERATURE LOWER THAN SAID PREDETERMINED TEMPERATURE, THUS PROVIDING EFFECTIVE CONDITIONS FOR DIASTATIC ACTION, SAID MIXTURE BEING SUBJECTED TO PNEUMATIC MIXING AND DIASTATIC ACTION AS IT FALLS THROUGH SAID ZONE.