Malted barley

Various cereals are malted, though barley is the most common. A high-protein form of malted barley is often a label-listed ingredient in blended flours typically used in the manufacture of yeast bread and other baked goods. The term "malt" refers to several products of the process: the grains to which this process has been applied, for example, malted barley; the sugar, heavy in maltose, derived from such grains, such as the baker's malt used in various breakfast cereals; single malt whisky, often called simply "single malt"; or a product based on malted milk, similar to a malted milkshake (or "malt").