Malt extract

A thick viscous dark amber syrup of a reduced mash of sprouted barley, with a malty-caramel taste, for brewing, bread baking, kvass and confectionery.

Malt extract is a thick viscous dark amber or brown syrup of a reduced mash of sprouted barley (or rye, wheat), sweetish, with a rich malty-caramel taste and an aroma of baked bread, containing maltose, enzymes and minerals. It is used in brewing, bread baking (for colour, taste, rise and crust), in kvass, confectionery, bars, sauces and drinks.