Vita5 Nobel 6 Manual Del Usuario página 9

EN
- Within 7-24 hours (depending on the seed or nut), many of the enzyme inhibitors
are broken down.
NOTE: Linseed, Flaxseed and Chia seeds are not suitable for soaking. Cashews can only be
soaked for 3-6 hours as they have already been heated to rid them of the naturally occuring
toxic oil, cardol.
Grains - for best results with dehydrating grains you will need to sprout them beforehand,
this is especially necessary when making sprouted flour. The sprouting process occurs over a
period of 2-3 days, depending on the humidity of the surrounding air, and will involve soak-
ing, draining and rinsing your wheat berries in filtered water every 6-8 hours. You will need
to ensure the wheat berries are covered with a mesh or cheesecloth and set at an angle to
allow an even circulation of air for fermentation to take place. Once the root tips have
grown to 1.5cm the seeds can be spread on the dehydrator trays, using the mesh sheets to
prevent them falling through. After the sprouted grain has been dehydrated, you can use a
power blender to make fresh sprouted flour.
PLEASE NOTE
There are no exact rules that apply to food dehydration, as results can be affected by room
temperature, relative humidity and moisture levels in the food that you are drying. To
become proficient it will be necessary to experiment with your drying techniques. If you use
too much heat, food may harden on the outside while being moist inside; however, with too
little heat your drying times will be very long. With a little practice you will be creating tasty,
ready to eat snacks in no time.
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