Before the actual reception of the barley into the malting plant, an analysis of the barley is carried out. Only after the positive opinion of the malting laboratory is it possible to accept the barley for storage. The barley is cleaned and stored. After deciding on the production of malt, the exact amount of barley is weighed and soaked in the so-called stockings. Here the barley grain begins to come to life. At the end of soaking, the barley is soaked on the floor of the humes, where the grain continues to germinate and grow. At some point, the master of the malting plant decides to stop germination, the green malt is harvested from the kiln and transported to the forest. Here the malt is dried and its germination is interrupted. After drying, the malt is removed and stored in silos. This is how Pilsen and Bavarian malt is produced. The difference between them is from the beginning of soaking, through the line on the kiln, to the various drying on the forest.
Roasted malts are produced in a roaster. The malt is transported to the roaster and the determined amount of malt is poured into the roasting machine through the hopper. Here the malt is roasted for some time. At the end of roasting, the roaster checks the quality of the roasted malt in quick succession. When the malt reaches the required quality, the roaster releases the roasted malt onto a cooling bowl. After the malt has cooled, it is stored in bins. After quality analysis in the laboratory of the malting plant, the finished malt is stored in silos.

Stored malts are polished before shipment and free of dust and various impurities and debris. They can be shipped loose or in 50 kg bags. The malting plant also caters for small and small customers. It can be shipped from one kilogram.