Hydrothermal processing
Hydrothermal processing is a grain treatment method for breaking down starch. It is comparable to cooking in a pressure cooker. During this process, hard-to-digest maize or barley starch is softened and loosened. This allows the digestive enzymes in the small intestine to penetrate and break down the individual starch granules more effectively. marstall, as a pioneer of modern horse feeding, introduced hydrothermal starch processing in Europe around 40 years ago and has continually refined it the decades since. This process makes grain highly digestible and easily tolerated by the horse, preventing an influx of larger amounts of starch into the large intestine and the resulting disorders (see: “Laminitis” and “Small intestine digestible”). Hydrothermally processed grain flakes form the basis of many marstall mueslis.