A protocol for brewers spent grains and a noodle manufacture for local tastes
A protocol for brewers spent grains and a noodle manufacturer for local tastes
A first example I derive from Soba noodles much loved in Japan and elsewhere.
And a most excellent program NHK Japanology “SOBA”
To use a spent brewer’s Buckwheat we need to find evidence of brewers who use buckwheat, youtube has sparse evidence of this, however, buckwheat and others are being used to brew gluten-free drinks.The second idea is to dry the spent Buckwheat utilizing smoke from a meat smoking operation.This, in turn, would give any spent grain made into flour a smoky essence and make its way into the noodles. Spent grain can be made into bread https://piewithsparkles.wordpress.com/tag/spent-grain/
The American rust belt could also have 1,500 small noodle making export mini business with our richness in grains and soybeans