Grain
Malt
Barley malt is grain steeped, germinated, and kilned to develop enzymes and flavour—base of beer and whisky and a kitchen sweetener/colourant as malt extract or malted flour. Pale malt is biscuity; darker crystal and roasted malts bring caramel, toffee, or coffee notes. Brewers mash malt for fermentable sugars; bakers use diastatic malt for dough fermentation and non-diastatic syrup for bagels, malted milk, and sauces. Enzymatically active malt must be used carefully so dough does not over-degrade. Store dry; moisture ruins enzyme activity and invites spoilage.
Track this ingredient
Explore further
Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 2.57 g
- Saturated Fat 0.48 g
- Trans Fat 0 g
- Monounsaturated Fat 0.53 g
- Polyunsaturated Fat 1.22 g
- Cholesterol 0 mg
- Sodium 4.85 mg
- Salt 0.01 g
- Total Carbohydrate 67.9 g
- Dietary Fibre 5.75 g
- Total Sugars 1.01 g
- Complex / starch 60.5 g
- Protein 10.5 g
- Water 12.3 g
- Energy 345 kcal
- Water 12.3 g
- Carbohydrates 67.9 g
- Protein 10.5 g
- Fat 2.57 g
- Saturated Fat 0.48 g
- Monounsaturated Fat 0.53 g
- Polyunsaturated Fat 1.22 g
- Omega-3 0.12 g
- Vitamins 63.2 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.25 mg
- Vitamin B2 — Riboflavin 0.12 mg
- Vitamin B3 — Niacin 4.64 mg
- Vitamin B5 — Pantothenic Acid 0.69 mg
- Vitamin B6 0.29 mg
- Vitamin B7 — Biotin 3.4 µg
- Vitamin B9 — Folate 33.7 µg
- Vitamin C 2 mg
- Vitamin E 0.88 mg
- Vitamin K 2.2 µg
- Minerals 258 mg
- Major Minerals 257 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.01 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.25 · vitamin-b2-riboflavin: 0.12 · vitamin-b3-niacin: 4.64 · vitamin-b5-pantothenic-acid: 0.69 · vitamin-b6: 0.29 · vitamin-b7-biotin: 3.4 · vitamin-b9-folate: 33.7 · vitamin-e: 0.88 · vitamin-k: 2.2 ·
Minerals
Malt of Barley: composition reflects this culinary part relative to the whole ingredient.
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Malting barley for beer was established in ancient Mesopotamian brewing.
Commercial malting floors supplied British brewing and distilling industries.
Malt extract and malted milk products brought barley malt into everyday confectionery and baking.