Malt Paste: The Natural Sweetener with High Diastatic Power

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

1. In a bowl, mix the butter with the malt until you obtain a creamy mixture.
2. Add the egg and mix well.
3. In another bowl, sift the flour with the baking powder and salt.
4. Combine the dry ingredients with the wet ones and mix until you obtain a homogeneous dough.
5. Form balls and place them on a baking tray lined with parchment paper.
6. 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!