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Mold bran is compared with barley malt for the saccharification of mashes intended for production of industrial alcohol. Five grains were tested, one corn, two types of wheat, and two corresponding granular wheat flours. Mashes were made by both pressure (125' C.) and atmospheric cooking (66' C.); they were saccharified by using 8% malt, 2.5-4% dry mold bran, 3% undried mold bran, or 1% malt for cooking and 2% dry mold bran for saccharification. Wheat mashes cooked at atmospheric pressure and saccharified with 2.5-3.0% mold bran yielded 2-14% more alcohol than did similar mashes saccharified with 8% malt. Malt was superior for pressure-cooked mashes. Mold bran saccharification at 30' C. was equal or slightly superior to mold bran at 52.5' in both pressure-and atmospheric-cooked mashes. In pressure-cooked mashes malt saccharification at 5'7.5' C. was generally superior to

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