Malt extract


Malt extract, is a syrup rich in the sugar maltose which although a disaccharide is a reducing sugar. Malt extract is used principally for its flavour. It is usually made from germinating barley by water extraction and then concentration of the syrup to 80% solids. Malt is very rich in the enzyme amylase which breaks down starch and sugar. The enzyme is easily denatured by heat and the malt is then known as non diastatic. When using malt extracts in biscuit doughs only non diastatic syrup should be used.

Malt extract is a very viscous syrup that is best handled warm.