Reprinted from: Baking and Snack Magazine
“Because malt extract is derived from whole grains, I like to call it a ‘nutritious sugar,’ ” said Jim Kappas, vice president, sales and marketing, Malt Products Corp. He compared its potential appeal to the whole grains message that has recently transformed the baking industry. Although used by bakers since ancient times, recent years have seen malt taken out of formulations for cost reduction purposes.
But as a source of fermentable carbohydrates and natural enzymes and colorants, it can restore artisan quality to foods, reduce oven times and enhance the chew and crust qualities of hearth breads. The nutritional benefits count as an extra.