Liquid barley malt syrup
Liquid barley malt syrup is a concentrated baking ingredient measured in small amounts. In maritozzi it joins the dough before kneading, rising and baking.
- Material
- Liquid barley malt extract.
- Form
- A thick syrup to weigh.
- Italian use
- A small addition to maritozzi dough.
Weigh the syrup, then mix
Place a small bowl on the scales and tare it before adding the syrup. Scrape the measured amount into the dough mixture. Use a little of the recipe’s measured water to collect syrup left on the utensil, rather than adding extra water.
Malt beside the flour and yeast
Liquid malt extracts are used in Italian baking. Their formulations differ, including products with and without diastatic enzyme activity. The liquid form and its technical specification are separate things to check when choosing a jar or bottle.
Keep the bun formula in balance
The maritozzi recipe uses a small weighed quantity alongside sugar and dried fruit. Follow that quantity and the stated mixing order. Malt syrup is an addition to the dough, while the buns’ final syrup glaze is prepared separately.
Cook with it
Read the baking specification
Choose food-grade liquid barley malt extract intended for baking. Check its ingredients and whether it is diastatic. Malt flour, brewing kits and syrups based on other grains are different products; match the product to the recipe before measuring.
Keep flour out of the jar
Follow the label’s storage and after-opening directions. Take out the syrup with a clean utensil, wipe the rim and close the container. Keep flour, dough and crumbs from falling back into it.
