Malt Syrup is the syrup obtained from barley by extraction and
evaporation of the worts to 80 to 81% solids. it is used as a malt
flavor component, as a source of malt and protein, and to provide
color. it is used in bakery goods such as rolls and bagels at 1–3% of
the flour weight, in soybean milk at 3–7%, and in malt base at
1–3%.
