What is malt syrup?
Malt syrup (or malt extract) is a thick, dark, sweet liquid sweetener made from sprouted barley (or other grains) where starches are converted into sugars, resulting in a distinct malty flavor, less sweetness than sugar, and rich in maltose.
Key Characteristics
| Property | Specification |
| Source | Sprouted (malted) barley, often with other grains like wheat or rice |
| Flavor | Strong, distinctive, earthy, malty |
| Appearance | Dark brown, thick, sticky liquid |
| Composition | Primarily maltose (a complex sugar) and other carbohydrates, with some protein and minerals |
| Sweetness | About half as sweet as refined white sugar |
Is malt syrup healthier?
Refined white sugar does not contain any nutrients except "empty calories". Many studies have shown that excessive intake of refined white sugar can lead to weight gain, diabetes, depression, suppression of the immune system and other problems. The best choice is to avoid sugar intake, or use a more natural sweetener (such as malt syrup) instead. Malt syrup is composed of complex sugars, which enter the blood more slowly than white sugar, and because they are relatively less processed, they also contain a variety of nutrients and minerals.
Applications of malt syrup
Used as a sweetener.
Enhance the flavor, moisture and skin color of bread and other products in baking.
It can be used as the substrate of beer to promote fermentation and enhance flavor.
Storage
Keep it in its original sealed container at 65-80°F and under 70% humidity. When stored properly, it maintains freshness for about six months. And refrigerate after opening.