Barley malt syrup

Adding barley malt syrup to flour for bagels

Barley malt syrup is an unrefined sweetener processed by extraction from sprouted, i.e., malted, barley, containing approximately 65 percent maltose, 30 percent complex carbohydrate, 3% protein. Malt syrup is dark brown, thick and sticky, and possesses a strong distinctive flavor described as "malty". It is about half as sweet as refined white sugar. Barley malt syrup is sometimes used in combination with other natural sweeteners to lend a malt flavor.

Also called 'barley malt extract' (or just malt syrup), barley malt syrup is purely from malted barley though there are instances of mislabeling where merchants use other grains or corn syrup in production.^[1] It can also be sold in powdered form, and is used in the bread and baked good industry for browning and flavoring, and in cereal manufacture to add malt flavor.^[2] Adding barley malt syrup to yeast dough increases fermentation due to the malt enzymes, quickening the proofing process.^[3]

Barley malt syrup has a long history, and was one of the primary sweetener in China from 1000 BCE to 1000 CE (along with honey). A classical 6th century Chinese text, Qimin Yaoshu, contains notes on the extraction of malt syrup and maltose from common household grains. It continued to be used in traditional Chinese sweets, such as dragon's beard candy.^[3]

Sugar rationing in the US led to the first commercial malt syrup production in the 1920s, to deal with sugar shortages.^[3]

Malt loaf is another product that makes use of barley malt syrup.^[3]