Malt Syrup or Extract

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Published 2003

About

Malt syrup is produced by malting (sprouting) cereal grain, extracting it with water, then concentrating the resulting mixture to a syrup. The malting process initiates many biological processes in the cereal, including the breakdown of large starch molecules to sugars. Malt syrup, like malted flour, can be made from any cereal, but barley and wheat are most commonly used.

Malt syrup, which is also called malt extract, has a distinct flavor and color that is somewhat similar to molasses. Unlike molasses, malt syrup is very high in maltose. Maltose and, to a lesser degree, trace amounts of protein and ash, improve yeast fermentation, one reason why malt syrup is often used in bread, bagels, biscuit, and cracker production. Malt syrup is also often added to the water used for boiling bagels, for added sheen.

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