The malt is extruded, it swells -> enzyme inactive.
Through a combined heat- and pressure treatment the enzymes become inactive.
Increases the water absorption = dough extraction shelf life!
Enfolds the flavour and taste!
Cerates an optimal browning!

Health benefits (vitamins, dietary fibres, .....)
Increase the water absorption = dough extraction = extended shelf life!
Special taste! All these products efold a typical taste, own to its kind.

The malt is milled to flour, the enzymes stay active.
Enfolds the flavour and rising ability of the dough!

Dough-sour-substance with dry sour made out of wholemeal flour to produce 
rye-& rye-mix-bread

Increase the water absorption of the dough = dough extraction = extended shelf life!