Summarize the following:
Set the food dehydrator to between 100 and 125 degrees Fahrenheit (38 to 52 degrees Celsius) and leave the corn inside to dry. You want the corn to be at 10 percent moisture before you increase the temperature in the food dehydrator. You'll know the corn is at ten percent moisture when it weighs .5 ounces (14.2 grams) less per pound (.45 kilograms) than it did before you started the malting process. Raise it to between 140 and 160 degrees Fahrenheit (60 to 71 degrees Celsius). The corn will be finished drying when it's between three and six percent moisture content, or when it's lost three ounces (85 grams) per pound (.45 kilograms) of its original weight. The entire drying and process can take between six to eight hours. Set the oven between 176 and 185 degrees Fahrenheit (80 to 85 degrees Celsius). After four hours, the corn will be finished kilning and malting.
Dry the corn in a food dehydrator to stop the germination process. Weigh the corn after several hours to check the moisture content. Increase the temperature when the corn is at ten percent moisture. Transfer the corn to a baking sheet and put it in the oven for four hours.