Various grains are grinded, although barley is the most common. High -protein malt barley is usually used in the ingredients on the labels in mixed flour in the manufacture of yeast bread and other baked foods. [7] The term "malt" refers to several products in this process: grains that apply this process, such as malt wheat; sugar content is derived from the grain, such as malt maltoly used in various grains, malt malt Essence Or products based on malt milk are similar to malt milkshake (that is, "malt").

Malt is a process of converting barley or other grains into malt. It is used for brewing, distillation or food, and occurs in malt, sometimes called malt or malt wheat land. The depth of the grain is distributed on the malt base of 8 to 12 cm (3 to 4+1⁄2 inches). [11]

With the germination of all grains, the natural enzymes in the grain break down the granular starch and form it into simpler sugar. The taste of sugar is very fragrant, which is more likely to make the yeast use as food. Malt with activated enzymes is called "diastolic malt". Malt -non -active enzyme is called "non -diastolic malt". Poster enzymes by heating malt.

Malt is often divided into two categories: basic malt and special malt.

Malt has sufficient diastolic ability to convert its own starch, usually in a certain amount of starch of starch without salt grains (called auxiliary).

The diastolic ability of special malt is very small, but it provides flavor, color or "body" (viscosity) for finished beer. Special caramel or crystal malt has undergone heat treatment and converts its starch into sugar in a non -enzyme. [Required references] In these categories, it is a type of type, which is characterized by the Kilning temperature to a large extent.