What Is Malt?
The term malt, in its most frequently used context, refers to the dried product of a controlled germination of cereal grains.
During malting, the food reserves of the grain are made available, and the texture and flavor are altered significantly. Barley malt is the most common, but malts made from wheat, oats and other grains are also in use.
While malts bear a close visual resemblance to the commodity grains from which they are derived, malts have a high degree of useful functionality. This functionality can be tailored to the malt’s end use, whether it’s in the production of beer or distilled spirits, or the manufacture of breakfast cereals, cookies and many other foodstuffs. Malt can also be used in vinegar manufacturing, as a nutritional supplement in foods for infants and the elderly, and in pet foods.
