per 100 grams
Carbohydrates 78.3 g
Proteins 10.3 g
Fats 1.8 g
Water 8.2 g
Sugar 0.8 grams
Fiber 7.1 grams
Ash 1.4 grams

Barley Malt Flour

361 Calories per 100g

Barley malt flour may be something you have heard about or seen on the shelves at your local grocery store, but do you actually know what it is? If you are like many people, you think it is just a type of flour, and while that isn’t wrong, the answer is a bit more complex than that.

In the simplest terms, barley malt flour is a type of flour made from malted barley grains. It is most commonly used in baking and other applications where a malty flavor is desired. It has been around for centuries and is renowned for its baking flavor and health benefits.

So what exactly is malted barley and why would you use it?

Malted barley begins as a grain, typically either barley, wheat, or rye. It is then germinated in a process known as malting. This process was originally done to make beer, but it has since been adapted for baking applications. During the malting process, enzymes are activated which allow the starch in the grain to convert into sugars.

The germinated grain is then dried, stripped of its hulls, sifted, and crushed into small pieces. These small pieces are referred to as “grains” and can range in size from other grains like wheat or oats, to barely recognizable particles. The grains are then ground into a fine powder, which is what the flour is made from.

Barley malt flour has a unique flavor and provides a variety of baking benefits. Its mild flavor has notes of caramel and toffee, and can provide a touch of sweetness without overpowering other ingredients. The flavor is often described as nutty, with a slight sweetness that is pleasingly warm.

In addition to its flavor, barley malt flour also has many nutritional benefits. It is a whole grain, so it contains more fiber, vitamins, and minerals than refined grains. It is also a good source of protein, iron, and magnesium. Furthermore, the enzyme-activating process that takes place when making the flour can create valuable probiotic benefits.

Now that you have an understanding of barley malt flour, let’s explore some of its uses.

Many famous recipes use barley malt flour, including pretzels and bagels. It is also great for making pancakes, waffles, cookies, muffins, and other baked goods. It can also be used to thicken sauces, soups, and stews, providing a nice malty flavour. When using barley malt flour, keep in mind that its mild flavour is ideal in sweet or savoury recipes.

When using barley malt flour, the important thing to remember is that the flavour will be very subtle. Start by adding a small amount, and gradually increase the amount in your recipes until you get the desired malty flavour. You can also use barley malt flour to replace part of the white flour in recipes, which will result in a more flavorful end product.

In conclusion, barley malt flour is a versatile ingredient that can add a unique flavour and nutritional value to any recipe. It is more than just a type of flour, providing a mild malty flavour that can bring out the best in your baking. Barley malt flour is a great addition to the pantry of any home baker, and its health benefits make it worth considering.