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Malt


Malt is germinated cereal grains that have been dried in a process known as "malting". The grains are made to germinate by soaking in water, and are then halted from germinating further by drying with hot air.Malting grains develop the enzymes required to modify the grain's starches into sugars, including the monosaccharide glucose, the disaccharide maltose, the trisaccharide maltotriose, and higher sugars called maltodextrines. It also develops other enzymes, such as proteases, which break down the proteins in the grain into forms that can be used by yeast. Malt also contains small amounts of other sugars, such as sucrose and fructose, which are not products of starch modification but were already in the grain.

Malted grain is used to make beer, whisky, malted shakes, malt vinegar, confections such as Maltesers and Whoppers, flavored drinks such as Horlicks, Ovaltine and Milo, and some baked goods, such as malt loaf, bagels and rich tea biscuits. Malted grain that has been ground into a coarse meal is known as "sweet meal".[5][6] Various cereals are malted, though barley is the most common. A high-protein form of malted barley is often a label-listed ingredient in blended flours typically used in the manufacture of yeast breads and other baked goods.

The term "malt" refers to several products of the process: the grains to which this process has been applied, for example malted barley; the sugar, heavy in maltose, derived from such grains, such as the baker's malt used in various cereals; or a product based on malted milk, similar to a malted milkshake (i.e., "malts").

Malted milk Edit

Malted milk is a powdered gruel made from a mixture of malted barley, wheat flour, and whole milk, which is evaporated until it forms a powder.

Malt powder comes in two forms: diastatic and nondiastatic. Diastatic malt contains enzymes that break down starch into sugar; this is the form bakers add to bread dough to help the dough rise and create a good crust. Nondiastatic malt has no active enzymes and is used primarily for flavor, mostly in beverages. It sometimes contains sugar, coloring agents, and other additives.


What is the difference between a shake and a malt?Edit

a shake is a milk shake, milk and any syrup flavoring (New England style ie, no ice cream. Add ic and you have a frappe.) As for the malted milk, it, too, is a NE shake with the malt powder added. Usuaully, one orders a chocolate malt. 



A milkshake is a sweet, cold beverage which is usually made from milk, ice cream or iced milk, and flavorings or sweeteners such as fruit syrup or chocolate sauce. Outside the United States, the drink is sometimes called a thickshake or a thick milkshake or in New England, a frappe, to differentiate it from other less-viscous forms of flavored milk.



Full-service restaurants, soda fountains, and diners usually prepare and mix the shake "by hand" from scoops of ice cream and milk in a blender or drink mixer using a stainless steel cup. Many fast food outlets do not make shakes by hand with ice cream. Instead, they make shakes in automatic milkshake machines which freeze and serve a premade milkshake mixture consisting of milk, a sweetened flavoring agent, and a thickening agent. However, some fast food outlets still follow the traditional method, and some serve milkshakes which are prepared by blending soft-serve ice cream (or ice milk) with flavoring or syrups. A milkshake can also be made by adding powder into fresh milk, and stirring the powder into the milk. Milkshakes made in this way can come in a variety of flavors, including chocolate, strawberry, banana and many other. 



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