Pop Corn!

Did some testing on the seeds. Trying to figure out how hot I should go for the next hold cycle to drive off the remaining water. Here's what I got.

300 for an hour - all the seeds brown a little, no real smell
350 - almost immediately the cracked corn pops, everything else browns pretty dark, smells toasted
400 - some of the other seeds in the mix pop like the pop corn did, everything else gets a lot darker, some of the loose hulls start to char
450 - some more seeds pop, everything starts to char

Note: The millet did not pop at all and it was the last to char badly.

So the answer is 300 F for the max hold temp to drive off the water. If anything in the mix pops, I'm screwed, the whole thing will start to crumble from the inside out.