Our light barley malt syrup is a natural, unrefined sweetener made from pure, sprouted, malted barley. The barley grains are dried at low temperatures and then slowly cooked into a thick syrup. Ours is non-diastatic, meaning it contains an enzyme that helps break down flour carbohydrates into sugars, therefore increasing yeast activity and conditions dough. This produces a loaf of bread that is generally lighter in texture, more tasty and that has a nice golden color. Containing 65% maltose, 30% complex carbohydrates and 3% protein, it is a great natural alternative to refined white sugar in cooking and baking. Half as sweet as sugar, it is commonly used in combination with other natural sweeteners to provide a rich, robust and malty flavor to bread, cereals, sauces, and malted beverages.
Color: Translucent, Amber
Brix: 79.0 - 82.0% (solids)
Protein: 3.5 - 7.0% (wet basis)
Reducing Sugar: 55.0 - 65.0 (wet basis)
pH: 4.5 - 5.6
- Stored in AIB Superior Rated Facility
The shelf life of our light barley malt syrup is dependent on storage conditions and is highly variable. We recommend to store it in a cool, dry, humidity controlled environment. The industry standard for shelf life when stored under recommended conditions is 10 months from 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.