Perhaps heating the grain in a pressure cooker using a steamer container so the grain isn't in the water, then releasing the pressure very quickly would work.
At 03:48 PM 12/13/01 -0500, you wrote: >From http://www.sanitarium.com.au/schoproj/sppuffed.htm : > >4. The Puffing Process > >The essence of puffing is to gelatinise the starch in wheat in a hot >pressure chamber and then suddenly release the pressure, so that the grain >expands to several times its original size. > >The first step is to deliver a measured quantity of wheat into a pressure >chamber (known as `the gun') and heat it by high pressure steam to almost >200oC. This is achieved in less than a minute. The pressure is then >released, expanding the grains and shooting them into a large chamber >(referred to as `firing the gun'). > >Also see: > >http://www.howstuffworks.com/question393.htm > >I am not aware of any home puffing appliances. > >Marshall > >Stephen Hessler wrote: > >> Hi Judith, I just ordered 50 # millet. How do I puff it? Thanks, >> [email protected] >> Stephen K. Hessler, N.M.D. >> HC 1 Box 175 >> Centerville, MO 63633 >> 573-924-2254 (usually home after 8 pm) >> >> -- >> The silver-list is a moderated forum for discussion of colloidal silver. >> >> To join or quit silver-list or silver-digest send an e-mail message to: >> [email protected] -or- [email protected] >> with the word subscribe or unsubscribe in the SUBJECT line. >> >> To post, address your message to: [email protected] >> Silver-list archive: http://escribe.com/health/thesilverlist/index.html >> List maintainer: Mike Devour <[email protected]> > >
