The theoretical part describes the malting process, which includes a receiving and grain cleaning, soaking grain, germination and kilning. They describe the basic types of malts. The next section describes the brewing industry, which involves the production of wort, spent grains and subsequent production of beer. The latest focus of work is pri-marily the use of brewery-spent grains which created in the production of wort. Work, in addition to literature review also includes a practical part, which focuses on the addi-tion of spent grains into baked goods and fresh both in form and in dried.