Info. on how to kiln, dry, and roast specialty malts at home?

I was just wondering if anyone knew of a source that could tell me a little more about how breweries produce specialty malts? I am trying to produce them at home, but i need to know more about the process of ventelation, temperatures, and roasting times.

Commercial breweries don't typically make their own specialty malts, thats usually done by the maltings, however, since some of us like to do everything ourselves, here are some links:

Scroll to step 5 here: http://www.bodensatz.com/upage/index.php?page=kiwibrewer_malting

Lots of info here, although it's basically advertisements for each malting company, might have to look around a bit: http://brewingtechniques.com/bmg/beeston.html

Palmer is always a good source: http://www.howtobrew.com/section4/chapter20-4.html

If you don't see what you need here, give us specifics of what you want to do and I'm sure someone can help. Crystal/caramalt is a little different, basically it is "mashed" whole after malting, then dried and kilned to different degrees/times for different lovibonds.

Keep on brewing my friends

Edit: I guess Bodensatz got theirs from Palmer, I have more links on my laptop, but I left it at home, I'll post if needed.
Edit2: I've done a little here (page 12): https://www.homebrewtalk.com/f51/happiness-home-malting-107409/index12.html