Syrup
Barley Malt Syrup
Barley malt syrup is a thick, malty sweetener from sprouted barley—distinct bread-crust and malt extract flavour, less purely sweet than sugar syrups. Used in bagels, beers’ culinary cousins, and dark breads. Measure as a flavouring sweetener; it browns readily. Not the same as powdered malted milk.
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Breeds & varieties
A sample of named types with their own origin and culinary profiles.
Characteristics
Preparations
Provenance
Sources
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 0 g
- Saturated Fat 0 g
- Trans Fat 0 g
- Monounsaturated Fat 0 g
- Polyunsaturated Fat 0 g
- Cholesterol 0 mg
- Sodium 18.6 mg
- Salt 0.05 g
- Total Carbohydrate 69.5 g
- Dietary Fibre 0.21 g
- Total Sugars 66 g
- Complex / starch 2.09 g
- Protein 0.2 g
- Water 21.2 g
- Energy 303 kcal
- Water 21.2 g
- Carbohydrates 69.5 g
- Sugars 66 g
- Monosaccharides 46.2 g
- Disaccharides 19.8 g
- Starch 2.09 g
- Amylose 0.52 g
- Amylopectin 1.57 g
- Digestible Starch 1.78 g
- Resistant Starch 0.21 g
- Fibre 0.21 g
- Soluble Fibre 0.07 g
- Insoluble Fibre 0.14 g
- Protein 0.2 g
- Vitamins 25.1 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.01 mg
- Vitamin B2 — Riboflavin 0.02 mg
- Vitamin B3 — Niacin 0.11 mg
- Vitamin B5 — Pantothenic Acid 0.05 mg
- Vitamin B6 0.02 mg
- Vitamin B7 — Biotin 0.2 µg
- Vitamin B9 — Folate 2.1 µg
- Vitamin C 2 mg
- Vitamin E 0.1 mg
- Vitamin K 0.5 µg
- Minerals 301 mg
- Major Minerals 295 mg
- Trace Minerals 6.7 mg
- Salt 0.05 g
- Sodium Chloride 0.05 g
Vitamins
vitamin-c: 2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.01 · vitamin-b2-riboflavin: 0.02 · vitamin-b3-niacin: 0.11 · vitamin-b5-pantothenic-acid: 0.05 · vitamin-b6: 0.02 · vitamin-b7-biotin: 0.2 · vitamin-b9-folate: 2.1 · vitamin-e: 0.1 · vitamin-k: 0.5 ·
Minerals
Sodium: 18.58 · Potassium: 228 · Calcium: 48 · Iron: 1.3 · Zinc: 0.4 · Iodine: 5 ·
Syrups are sugar-dense liquids; natural types may retain minerals while refined syrups are mostly carbohydrate.
History
Malted barley syrups sweetened early breads and drinks where honey was scarce.
American bagel and bakery industries used barley malt syrup for colour and flavour.
Natural-food markets sold barley malt syrup as an alternative liquid sweetener.