Malt syrup

Malt syrup is a sweet and viscous ingredient obtained from the fermentation and concentration of the starch of cereals, primarily malted barley. This syrup is commonly used in cooking and in the manufacturing of bakery and pastry products to provide natural sweetness, moisture, and a slightly malty and toasted flavor.

Malt syrup originates from malt production, a traditional process that involves germinating and roasting barley grains. From this malting, fermentable sugars are extracted which are then converted into the thick, sweet syrup. Historically, it has been used in Europe, especially in the United Kingdom, and in countries with brewing and baking traditions.

Regarding its properties, malt syrup is valued for its contribution of quick energy due to the simple sugars it contains, in addition to providing a deep and characteristic flavor that improves the texture and color of breads, cookies, and other baked goods. Unlike refined sugar, malt syrup usually contains small amounts of B vitamins and minerals derived from the malted cereal.

In Latin American cuisine, although its use is not as common, it can be found under names such as jarabe de malta or simply malta líquida. In some countries it is also known as azúcar líquida de malta or melaza de malta, although the latter term can cause confusion with molasses derived from sugarcane. Its use is ideal in recipes for artisanal breads, pastry products that require a sweet and toasted touch, and in traditional beverages seeking a distinctive flavor.