The soaking usually is completed in a pair of days; in the modern techniques of malteado grains they give at the end of he himself, clear samples that they have begun to germinate, are transferred then to the germination equipment. In the greater part of the cases the humidity content is around 42% and remains constant during the germination stage. The modern equipment allows the germination in three or four days. The type of germinador commonest is box of a rectangular or circular base provided with a false perforated bottom. On the false bottom a bed of Malta with a depth of 1 to 1.5 meters is deposited. Through bed and habitually of down to above ºC is made pass a saturated airflow of about 15 water to, with which the availability makes sure oxygen on the part of the embryos, the elimination of carbon dioxide and the maintenance of a constant temperature in all the bed. To the object to avoid the rooting, a mechanical volteador separates grains in germination which aid also to air and to maintain a temperature uniform. Sometimes a unique container for the soaking is used and the germination, avoiding therefore the transference of the grain, nevertheless frequently the soaking tanks are located upon those of germination. From the physiological point of view a continuity between the soaking and the germination exists. The embryonic growth begins during the soaking and as the reserves of nutrients immediately available are limited, it is necessary to mobilize those of endospermo. By itself all this would turn out insufficient to satisfy the necessities with the embryo in fast growth. These by means of the mobilization subcome from the aleurone layer that produces enzymes to start off either of complex precursors or of amino acids. They trigger this mobilization one or more vegetal hormones called giberelinas that are secreted by the embryo and spread to the aleurone. The enzymatic degradation of endospermo advances, therefore, of the embryonic end of the grain to the distal end of he himself and of the external layers to the internal one. The physical weakening of the structure of endospermo and the biochemical degradation are known as a whole with the term of Desagregación. The malteados grains can therefore be classified in subreleased, released or sobrereleased, according to to where it has advanced this enzymatic desagregación.