These malts go through a special process after malting where the sugars are caramelized before the grain is kilned. They are mashed at 65F for 90 minutes before being roasted at 480F. They are not given different names; instead they are distinguishable by a number or temperature at which they are caramelized. The higher the number the darker the colour.
They are used many different styles to add flavours of dark sugar, caramel, molasses and other dark, sweet flavours.