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Malt Sugar

Scientifically, Malt Sugar, aka Maltose, is two glucose molecules joined together, making it a "dissacharide." The formula is C12H22O11·H2O.

More prosaically, it is a sugar made from grains by malting them. The grains might include barley, rice or wheat.

It can come as a thick, sticky clear or amber-coloured syrup sold in tins or tubs, or as a white or off-white crystalline powder with no odour to it.

It is less sweet than honey, and only 1/3 as sweet as white sugar. It dissolves easily in water.

It is used by brewers in making beer. In brewing, only about 60 percent of it will ferment.

It will caramelize at about 350 F (180 C.)

Malt Sugar is also used in Chinese cooking. It can be diluted with water and brushed on the skins of ducks in making Peking Duck.

Cooking Tips

Use a metal spoon to get the syrup out of the tins or tubs: plastic spoons might break.

History Notes

The Chinese have made Malt Sugar since at least 200 BC.

See also:


Aspartame; Cane Syrup; Caramel; Chinese Lump Sugar; Chinese Rock Sugar; Date Sugar; Dextrose; Erythritol; Fructose; Gelling Sugar; Granulated Sugar; Icing & Frosting; Invert Sugar; Lavender Sugar; Malt Sugar; Raw Sugar; Rosemary Sugar; Sanding Sugar; Snow White Sugar; Sparkling Sugar; Sugar Cutters; Sugar; Vanilla Sugar

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Also called:

Maltose; (French); Mai ya tang (Chinese)


Oulton, Randal. "Malt Sugar." CooksInfo.com. Published 27 June 2004; revised 09 October 2007. Web. Accessed 03/17/2018. <http://www.cooksinfo.com/malt-sugar>.

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