Malt

thumb|A handful of malted barley, the white sprouts visible thumb|Beer malt varieties from Bamberg, Germany

thumb|right|260px|Amylase reaction consisting of hydrolyzing amylose, producing maltose

thumb|250px|Mämmi with cream and sugar

food additive

building where cereal grain is converted into malt

thumb|Traditional floor malting at Highland Park Single Malt|Highland Park Distillery in Scotland Malting is the process of steeping, germinating, and drying grain to convert it into malt. Germination and sprouting involve a number of enzymes to produce the changes from seed to seedling and the malt producer stops this stage of the process when the required enzymes are optimal. Among other things, the enzymes convert starch to sugars such as maltose, maltotriose and maltodextrines.

type of sweet leavened bread