Malt

Malt

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From
Encyclopedia of Food and Cookery

This is produced from grain – usually barley – which has been soaked, sprouted, dried and then ground, a process resulting in the conversion of the grain starch into a sugar called maltose. Malt extract comes in dried and syrup form, and is a nutritious addition to drinks, bread, cakes and puddings. It also imparts a distinctive flavour and, in baked goods, a rather moist texture. Malted milk powder, can be stirred into hot or cold milk for a nourishing drink or whipped with milk, ice cream and flavouring for a soda-fountain style ‘malted’.

Ingredients

Quantity Ingredient
see method for ingredients

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