Kai, if you search the HBD archives for "malt conditioning", or "tempering", there is a period in Oct 2003 where this was covered in some detail. Jeff Renner was even involved, so that may be why I remembered it. They cover the amounts to use in metric and imperial units along with results. Dr. Pivo's was in some detail, and he commented on how there was no dust, and how the crush looked.
Go to hbd.org and the search is on the left side, or just do a Google search in the hbd.org domain.