Also known as dry malt extract, dry barley malt is made from sprouted barley grains. During the malting process, the grains are soaked in water to start germination. At a certain point, they are halted from germinating further through low heat drying. This low heat allows for the enzymes activated during the germination stage to remain active. In the next step, the grains are mashed to extract the naturally occurring sugars, the largest percentage of which is maltose. The temperatures used during the mashing step are high enough to deactivate the remaining enzymes making the barley malt become non-diastatic. Barley malt powder is a natural sweetener and flavoring. It is commonly used as an ingredient to make malt loafs and bagels. It can also be used in other baked goods and confections where a strong malt flavor is desired.
pH: 5.6 - 6.2
Total Reducing Sugars: 71.0 - 75.0%
Solids: 96.5 - 98.0%
Color Transmittance: 60 - 75 (5.8 Brix @ 570 nm)
Granulation: 92% (thru US #80 Sieve)
- Stored in AIB Superior Rated Facility
We recommend to store dry barley malt under cool, dry conditions and in a humidity controlled environment. The industry standard for shelf life, when stored under optimum conditions, is 12 months from the date of manufacture.
Note: The information listed above for color, DE, Brix, pH, etc. are averages only. For information on specific lots, please request via our sales department.