A report on Malt

It is produced by the brewing and fermentation of starches, mainly derived from cereal grains—most commonly from malted barley, though wheat, maize (corn), rice, and oats are also used.

In brewing and distilling, mashing is the process of combining a mix of ground grains – typically malted barley with supplementary grains such as corn, sorghum, rye, or wheat – known as the "grain bill" with water and then heating the mixture.

In industry, starch is converted into sugars, for example by malting, and fermented to produce ethanol in the manufacture of beer, whisky and biofuel.

Malting is the process of steeping, germinating and drying grain to convert it into malt.

Barley grains are commonly made into malt in a traditional and ancient method of preparation.

In brewing, adjuncts are unmalted grains (such as corn, rice, rye, oats, barley, and wheat ) or grain products used in brewing beer which supplement the main mash ingredient (such as malted barley).

The first step in wort production is to obtain malt, which is made from dried, sprouted cereal grains, including barley.

Malt whisky – made primarily from malted barley

Malted milk or malt powder is a powdered gruel made from a mixture of malted barley, wheat flour, and evaporated whole milk powder.

Milo (stylised as MILO) is a chocolate-flavoured malted powder product produced by Nestlé, typically mixed with milk, hot water, or both, to produce a beverage.