Barley Malt

Barley malt is produced through controlled germination and drying of barley grains, a process that activates enzymes which break down starch into sugars. It is the primary raw material in the production of beer, whisky, and other fermented beverages. In cooking, malt extract or malt flour is used as a natural sweetener in baked goods, gingerbread, bread, and biscuits, imparting a characteristic dark colour and a sweet, caramel-like flavour. Barley malt contains enzymes, B vitamins, and minerals. It is also added to some dairy products and cereals. In home brewing, it is an essential ingredient.