Quote:
Originally Posted by cRiPpLe_rOoStEr
Depending on which grain and sort of sugar are used, makes me wonder if the leftovers could be a suitable feedstock to make bread, and eventually challenge the theories claiming biofuels to be inherently bad for food safety.
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Spent grains are a great addition to bread, we use the left over grains from home-brewing to bake.
However, this is already done on a commercial basis in the USA. Our primary grain for ethanol production is corn. The left over spent grain is sold as high-protein livestock feed. The same thing happens to left-over grains from beer brewing on a commercial scale.