Unlike in dry milling, where the entire mash is fermented, in wet milling only the starch is fermented. The starch is then cooked, or liquefied, and an enzyme added to hydrolyze, or segment, the long starch chains. In dry milling, the mash, which still contains all the feed coproducts, is cooked and an enzyme added. In both systems a second enzyme is added to turn the starch into a simple sugar, glucose, in a process called saccharification. Saccharification in a wet mill may take up to 48 hours, though it usually requires less time, depending on the amount of enzyme used. In modern dry mills, saccharification has been.
