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.