1. IN THE PROCESS OF PRODUCING DRIED MALT, THE IMPROVEMENT WHICH COMPRISES CRUSHING COOL GERMINATED GREEN MALT KERNELS AT A TEMPERATURE OF 5* TO 35*C. AND HAVING A MOISTURE CONTENT OF AT LEAST 25% INTO INTEGRAL AND UNITARY FLAKES CHARACTERIZED BY BREAKAGE OF THE HUSKS AND A PARTIAL BUT MINOR EXUDATION OF THE ENDOSPERM MASS THROUGH THE BREAK IN THE HUSK, SAID CRUSHING DECREASING THE THICKNESS AND INCREASING THE SURFACE TO WEIGHT RATIO OF THE KERNELS, TO ACCELERATE SUBSEQUENT DRYING, AND DRYING SAID FLAKED GREEN MALT UNTIL THE MOISTURE CONTENT OF THE DRIED MALT IS NOT MORE THAN 6%, SAID DRYING BEING EFFECTED AT A TEMPERATURE TIME DRYING SCHEDULE WHICH REQUIRES AT LEAST 5 HOURS OF DRYING TIME TO PRODUCE DRIED MALT.