Malt production involves steeping the grains in 2 or 3 changes of water for 2-3 days to stimulate germination. Germinating grains are spread on open floors (floor malting), in long Saladin boxes or in automatic vessels with rotating arms mix and control the growth. When the grains have developed sufficiently to produce adequate levels of enzymes they are dried in a kiln. Low temperature drying, less than 120oC, will preserve enzyme activity. Higher temperatures will roast the grain producing flavours but remove enzyme activity.