What is malt paste
Malt paste is an ingredient obtained from the processing of cereals, particularly barley, which undergoes a germination process followed by drying. This procedure allows for the development of enzymes, particularly amylase, which give malt a high diastatic power. Thanks to these properties, malt paste can be used as a natural sweetener and as a leavening agent in various culinary preparations.
Properties of malt paste
- Natural sweetener: Malt paste has a lower sweetening power compared to sugar, making it ideal for those seeking a healthier alternative.
- High diastatic power: It promotes the leavening of baked goods, making them lighter and fluffier.
- Rich in nutrients: It contains B vitamins, minerals, and antioxidants.
- Easy to digest: Compared to other sweeteners, malt is more easily assimilated by the body.
How to use malt paste in cooking
Malt paste can be used in various preparations, including:
- Sweets and biscuits: Add malt paste to the batter for cakes and biscuits for a touch of natural sweetness.
- Breads and leavened products: Thanks to its diastatic power, malt is excellent for improving the leavening of bread and focaccia.
- Granola and cereals: Perfect for sweetening cereal mixes and granola while maintaining a balanced nutritional profile.
- Drinks: It can be used to sweeten tea, herbal teas, and smoothies.
Examples of using malt paste
Here are some ideas on how to use malt paste:
- To sweeten tea and herbal teas: just add a teaspoon for a delicate flavour.
- In biscuits: replace up to 30% of the sugar with malt for a unique flavour.
- In granola: mix malt with oats and dried fruit before baking.
- In a cream: to sweeten creams and desserts, such as puddings or mousses.
- In a soft dough: for cakes and muffins, malt makes the dough moister and tastier.
Comparative table of natural sweeteners
| Sweetener |
Taste |
Ideal use |
Practical notes |
| Malt paste |
Sweet, caramelised |
Breads, sweets, drinks |
Use in a 1:3 ratio compared to sugar |
| Coconut sugar |
Caramelised, slightly salty |
Sweets, drinks, sauces |
1:1 compared to sugar |
| Honey |
Sweet, floral |
Sweets, tea, marinades |
Use in a 1:1 ratio compared to sugar |
| Agave syrup |
Sweet, neutral |
Sweets, drinks, yogurt |
Use in a 1:1 ratio compared to sugar |
| Stevia |
Very sweet, herbal |
Sweets, drinks |
Use in small amounts; very concentrated |
Precautions and mistakes to avoid
When using malt paste, consider the following precautions:
- Do not completely replace sugar: malt has a lower sweetening power, so it is advisable to use it in combination with other sweeteners.
- Check the moisture: malt can increase the moisture of preparations, so adjust other ingredients accordingly.
- Be careful with baking: malt can caramelise more quickly than sugar, so monitor baking times.
Practical recipe: Malt paste biscuits
A simple recipe to use malt paste is for malt biscuits. Here’s how to prepare them:
Ingredients
- 200 g of flour
- 100 g of soft butter
- 50 g of malt paste
- 1 egg
- 1 teaspoon of baking powder
- A pinch of salt
Instructions
- In a bowl, mix the butter with the malt until you obtain a creamy mixture.
- Add the egg and mix well.
- In another bowl, sift the flour with the baking powder and salt.
- Combine the dry ingredients with the wet ones and mix until you obtain a homogeneous dough.
- Form balls and place them on a baking tray lined with parchment paper.
- Bake in a preheated oven at 180°C for 12-15 minutes.
Preparation time
Prep: 15 minutes | Cooking: 15 minutes | Servings: 12 biscuits
Malt paste is a versatile and nutritious ingredient, perfect for those seeking natural sweeteners and healthier alternatives. Try it in your recipes and experiment with new combinations!
