Malt syrup

Malt syrup is derived from concentrated pre-fermented germinated/malted barley wort (i.e. liquid extracted from mashing process).

Process involves

  1. Sprout grain, e.g. barley
  2. Mill
  3. Mash
  4. Mash separation
  5. Wort boiling
  6. Flavoured with hops
  7. Concentrate
  8. Sterilized before storage

Fig. 1 Flavourful malt syrup (pic from joepastry.com)

Fig. 2 barley sprouting increases sweetness (pic from thefreshloaf.com)

Sprouting sweetens grains because of the breakdown of carbohydrate into smaller sugar molecules (nourichedkitchen.com).

Use of malt syrup or extract in beer brewing (beerandbrewing.com).

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