Our Non-Diastatic (ND) barley malt light brown powder contains no active enzymes and are used as flavoring agents, for color, sweetness and humectancy. The nutritive materials present promote vigorous yeast activity, accelerate dough conditioning and adds flavor and aroma tot he finished baked product.

Barley malt is a thick, dark, slow-digesting sweetener made from sprouted barley. It has a malt-like flavor. Half as sweet as honey, strong flavor, resembles molasses in consistency and sweetness.

Some say barley malt is to beer as grapes are to wine. It is ideally suited to brewing for many reasons: Malted barley has a high complement of enzymes for converting its starch supply into simple sugars; it also contains protein, which is needed for yeast nutrition. Another important element is its flavor.

Pure malt extract, which is relatively expensive, is sometimes adulterated with corn syrup, which is cheap.

Barley malt is also used medicinally as a bulking agent to promote bowel regularity.

Ingredients: Extract malted barley, corn.

Also available Barley Malt Non-Diastatic liquid form as a syrup or extract and in Diastatic form (with active enzymes) as syrup or powder (20°Lintner, 60°Linter or 220°Lintner) -- please inquire.

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Table of Sugars and Sweeteners

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