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We're pressing and oven drying right now, which isn't the most time and energy efficient. But we're working with the USDA on developing a super duper efficient dehydrator that will eventually be powered by green energy. For now, the oven works for just getting product to market as fast as possible. Always improving though.   

We're pressing and oven drying right now, which isn't the most time and energy efficient. But we're working with the USDA on developing a super duper efficient dehydrator that will eventually be powered by green energy. For now, the oven works for just getting product to market as fast as possible. Always improving though.   

Yeah, in a way they are a proof of concept but they're also the core business. The hope is to make great tasting bars so as to demystify the ingredient and create a taste/demand for BSG derived foods. Then ordinary bakers and chefs can create their own goodies so this stuff, which is currently going to waste, gets used up. Americans drink 6 billion gallons of beer each year. If the mash from that beer was converted to Beer Flour, that's enough to yield 34 loaves of bread for each person in the country. So the goal is to harvest as much "spent" grain as possible to create a new sustainable source of nutrition. You're totally right though. The spent grain can go bad and stink if you don't process it right away. Currently, we dehydrate the grain to preserve its shelf life. There's a submission on this platform about a powder to dry and preserve vegetables. We'd love to check that out in the future.