What is organic malt syrup?
Organic Malt Syrup is a traditional sweetener and fermentable sugar derived from certified organic sprouted barley (Hordeum vulgare). Produced via enzymatic conversion of starches, this viscous syrup delivers 65-70% maltose with natural diastatic enzymes (amylase) and B vitamins. Ideal for clean-label baking, brewing, and natural food processing.
Specifications
| Parameter | Standard Syrup | Diastatic Syrup | Gluten-Free Syrup |
|---|---|---|---|
| Source | Organic barley malt | Organic barley malt | Organic gluten-free grains (millet/sorghum) |
| Maltose Content | 65-70% | 60-65% | 60-68% |
| Dextrose Equivalent (DE) | 42-45 | 38-42 | 40-44 |
| Diastatic Power (DP°) | ≤10° Lintner (low) | ≥100° Lintner | ≤5° Lintner |
| Viscosity (20°C) | 3,000–5,000 cP | 2,500–4,500 cP | 3,500–6,000 cP |
| Color (Lovibond) | 8–12°L (amber) | 6–10°L (light amber) | 10–15°L (golden) |
| Solids (Brix) | 78–82° | 75–80° | 77–81° |
| pH | 5.0–5.5 | 5.2–5.8 | 5.0–5.5 |
| Protein | ≤5% | ≤4% | ≤3% |
| Gluten Content | <20ppm (optional) | <20ppm | <5ppm (CODEX) |
Key Highlights
- Natural Sweetness: 65%+ maltose (less sweet than sucrose) with caramel notes
- Enzyme Activity: Diastatic version (≥100° DP) for starch conversion in baking/brewing
- Nutrient Retention: B vitamins (B2, B3, B6), amino acids, magnesium
- Clean Process: No added enzymes, preservatives, or synthetic catalysts
Key Features & Benefits
- Functional Sweetening
- Maillard Reaction: Enhances browning in baked goods
- Fermentability: 80%+ fermentable sugars for brewing/distilling
- Hygroscopicity: Retains moisture in breads, granola bars
- Nutritional Value
- Digestive Support: Diastatic enzymes break down starches
- Energy Metabolism: B vitamins support glucose utilization
- Mineral Density: Magnesium (≥50mg/100g), zinc (≥2mg/100g)
- Versatility
- Baking: Replaces honey/molasses (1:1 substitution)
- Brewing: Base for beer, whiskey, malt beverages
- Confectionery: Caramel texture in cereals, protein bars
- Clean-Label Advantage
- Simple ingredient: “Organic barley malt syrup”
- Non-GMO, vegan, kosher/halal options
Applications
Baking & Snacks
- Breads, bagels, pretzels (3–8% for crust color/moisture)
- Granola, cereal clusters (binding agent, 5–10%)
Brewing & Fermentation
- Beer wort (60–70% of fermentables)
- Distilled spirits (malt whiskey base)
Functional Foods
- Malt-based health drinks (15–25%)
- Plant-based meat glazes (2–5%)
Infant Nutrition
- Maltodextrin-free carbohydrate source (gluten-free version)
Certifications & Quality Assurance
- Organic: USDA, EU Organic, JAS
- Non-GMO: Non-GMO Project Verified
- Safety:
- Heavy Metals: Pb<0.05ppm, Cd<0.01ppm
- Mycotoxins: Ochratoxin A<2ppb
- Microbiology: Yeast/Mold<100 CFU/g
- Activity Validation:
- Diastatic Power (ASBC Malt-6)
- Maltose/Dextrins (HPLC-RID)
Why Choose Us
Traditional Expertise
- Artisanal Mashing: Step-infusion for optimal enzyme activation
- Slow Evaporation: <65°C to preserve enzymes/nutrients
Customization
- Color Range: 5–25°Lovibond
- DP Control: 0–150° Lintner
- Gluten-Free: Fermented with Aspergillus niger glucoamylase
Sustainability
- Upcycled spent grains → organic animal feed
- Biomass-powered evaporation
FAQs
Q: What is the main difference between Diastatic and Non-Diastatic Organic Malt Syrup?
A: Diastatic Organic Malt Syrup contains active enzymes (amylase) that can break down starches into sugars, making it ideal for baking (to aid fermentation and crust development) and brewing. Non-Diastatic Organic Malt Syrup has had its enzymes denatured (inactivated) through heat, so it’s used purely for its sweetness, flavor, color, and functional properties like binding and humectancy, without affecting fermentation rates.
Q: Is Organic Malt Syrup gluten-free?
A: Typically, Organic Malt Syrup is derived from barley, which contains gluten. Therefore, it is generally not considered gluten-free. If a gluten-free option is required, please inquire about our specialized organic malt syrups derived from gluten-free grains like rice or corn.
Q: What’s the typical shelf life and recommended storage for bulk quantities?
A: Our Organic Malt Syrup typically has a shelf life of 12-24 months from the manufacturing date when stored in a cool, dry place, away from direct sunlight and extreme temperatures, in its original sealed containers.
Q: How does Organic Malt Syrup compare in sweetness to sugar (sucrose)?
A: Organic Malt Syrup is less sweet than sucrose, typically ranging from 30% to 60% of sucrose’s sweetness, depending on the specific grade and composition of sugars. This allows for a more balanced flavor profile in finished products.
Q: Can Organic Malt Syrup be used as a natural browning agent?
A: Yes, Organic Malt Syrup is an excellent natural browning agent. Its high content of reducing sugars (like maltose and glucose) readily participates in the Maillard reaction during heating, contributing to desirable golden-brown crusts and rich flavors in baked goods and other cooked applications.
Packing
