Tag: Malting process

The sugar content in malted wheat can vary dramatically, from as little as 0.8 grams per 100 grams in some flours to over 70 grams per 100 grams in liquid extracts. This wide range is a direct result of the malting process, where enzymes convert the grain's starch into different types of sugars, fundamentally changing its nutritional profile. To understand how much sugar is in malted wheat, it is essential to consider the final product.

Evidence of malting dates back over 13,000 years, revealing that malt is not a unique grain but any cereal that has undergone a specific malting process. This transformative technique is key to creating countless food and beverage products, from beer and whiskey to malted milkshakes and baked goods.

Malt has been used as a food ingredient for thousands of years, and today, its distinct, toasted flavour is prized in everything from milkshakes to baked goods. But for those seeking to understand its origins, the question remains: what is malt flavouring made of?