Malt is a fermenting and flavoring agent used in the brewing industry as a key ingredient in the production of beer, but is also used in dough-based foods, malted milkshakes, and various confections. It is produced commercially through a process called malting which involves steeping grains such as barley in water to initiate germination. The grains are then are spread out on a malting floor and allowed to germinate for a specific period while being regularly turned. During germination, enzymes are activated, converting the starches in barley into fermentable sugars. After germination, the barley is heated to stop further growth and to dry the grains. This process preserves the enzymes and develops flavors, resulting in malt.