MALT

Malt: Grain, usually barley, partially germinated, dried and powdered or in syrup form; used widely in breadmaking and brewing yeast food.

Malt is produced by steeping barley (or other grain) in water until it germinates and then roasting and crushing it in a mill. It is used in brewing and distilling, and in malted milk drinks.

Malt has a high protein and carbohydrate content. Any cereal grain (rye, wheat, rice, corn, etc)  may be used to produce malt, but barley is by far the most frequently used. Malt for malted milk powder uses both barley and wheat.
 

 

FoodReference.com Logo

You are here > Home > FOOD TRIVIA & FACTS

Next

Also see: Food Articles and Cooking Tips

 

FOOD TRIVIA and FOOD FACTS

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2024 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.


 

 

Home   |   Articles   |   FOOD TRIVIA   |   Today in Food History   |   Food Timeline   |   Recipes   |   Cooking_Tips   |   Food_Videos   |   Food Quotes   |   Who’s Who   |   Culinary Schools & Tours   |   Food_Trivia_Quizzes   |   Food Poems   |   Free_Magazines   |   Food Festivals & Events

Philodendron Leaf

 

FoodReference.com (since 1999)

FOOD TRIVIA and FOOD FACTS SECTION