The goal of drying in the kiln is to convert the green malt into a storage-stable state through dehydration. Apart from this, all chemical-biological reactions occurring during germination are stopped by the process of dehydration. In addition, the color and aroma are adjusted and germ buds are removed. The drying process consists of withering, the drying of the green malt at low temperatures of up to a maximum of 60° C, and the subsequent drying at temperatures of 80–105° C. In order to record both the thiobarbituric acid count and dimethyl sulfite processes, the kilning process must be completed within a "working window" of between 5.5 h at 84° C and 3 h at 90° C. The drying takes place at KLING MALZ's Schriesheim facility in a twin kiln, which consists of two air- and heat-coupled single-floor kilns with a common energy tract. The coupling of two single-floor kilns allows decisive energy savings: the almost constant saturation of the exhaust air allows the heat recovery system to work as efficiently as possible. The thermal energy generated from the circulation of cold air over the kilned malt can be completely absorbed into the withering process.