On Food and Cooking

Minerals 1

Total   sugars 60

Glucose 7–10

Maltose (double-glucose chains) 40

Maltotriose (triple-glucose chains) 10–15

Longer  glucose chains 25–30

Malt syrup has a relatively mild malt
aroma because the malted barley is a small
fraction of the grain mixture. If the malted
barley is soaked on its own, without any added
cooked grains, then the malt flavor is much
stronger. Such a preparation is usually called
“malt extract.” It is frequently used in baking
to provide maltose and glucose for yeast
growth and moisture retention (p. 530). In the
United States, malted milk and malt balls are
made from a mixture of barley malt and
powdered milk.

Sugar Candies