Malt extract

Origins and history

Malt extract has been used for centuries in brewing beer and whiskey. It is made by soaking grains, typically barley, in water and allowing them to germinate. The germinated grains are then dried and ground into a fine powder, which is mixed with water to extract the sugars. The liquid is then concentrated to form malt extract.

Nutritional information

Malt extract is a concentrated source of carbohydrates and provides a quick source of energy. It also contains small amounts of vitamins and minerals, including B vitamins and iron. However, it is high in calories and should be consumed in moderation.

Allergens

Malt extract is derived from grains, particularly barley, and may contain gluten. It is not suitable for individuals with celiac disease or gluten intolerance.

How to select

When purchasing malt extract, look for a high-quality product that is free from any off-flavors or odors. It should have a deep amber color and a thick consistency. Check the label for any additional ingredients or additives.

Storage recommendations

To maintain the freshness and quality of malt extract, store it in a cool, dry place away from direct sunlight. Once opened, it should be tightly sealed and refrigerated to prevent spoilage.

How to produce

Malt extract is typically produced by maltsters or brewing companies. It requires specialized equipment and knowledge of the malting process. However, amateur brewers can experiment with making their own malt extract at home using malted grains and water.

Preparation tips

Malt extract can be used as a sweetener in a variety of baked goods, including bread, cookies, and cakes. It can also be dissolved in hot water or milk to make malted beverages, such as malted milkshakes or malted hot chocolate.

Culinary uses

Malt extract is commonly used in baking and brewing industries worldwide. It can be found in grocery stores, specialty baking shops, and online retailers.