Eden Foods - Organic Traditional Barley Malt Syrup - 20 Oz.

This is the secret weapon when baking bread, or anything you want to impart a slightly malted caramel flavor to, I started using this years ago with my Belgian waffles. A plastic disposable spoon, dip it in and whatever stuck to the spoon, I would dissolve in a small amount of hot water. This is sticky stuff. It's very thick, so whatever you attend to use to measure it with you're going to be washing with hot water. It is a excellent nutrient for yeast in bread baking and pizza making. When making a pizza crust this is the secret that most Pizzeria is don't ever want to admit they use. It's a singular sugar, that's easily absorbed by the yeast, which gives them a punch when rising. Also when kept in the refrigerator it seems to have almost an indefinite Shelf life. The first jar I bought of it was 10 years ago or more. And I just ran out of it a few months ago and had to another. A little bit goes a long way with this stuff I wouldn't try to use it to replace sugar as the flavor is way too strong. For me it works well as a additive when baking for making waffles. It simulates the flavor of malted milk in Crusty's brand Belgian waffle mix without having to have malted milk powder around. Just a hint if you're making Belgian waffles with this, and you're using the Crusty's brand mix. Mix the batter together the night before add a little extra sugar than what they call for and a small amount of vanilla. Put the batter in the refrigerator overnight, the next morning crack two eggs for the egg whites only beat the egg whites to stiff pics, and carefully fold into the batter. This will give you Krispy restaurant style Belgian waffles. I did a lot of research on this when I was trying to duplicate the waffles that I got at the breakfast bar at a hotel.

This is what my mum used to give us kids during the war so we got our doses of minerals. Tastes just the same so lots of memories come up. Yup, I’m that old already, it must work. Love the stuff!

Love this syrup! Super thick, delicious flavor added to my bagels when boiling them! Arrived sealed and ready for cooking! Will definitely order again!

I use this when I make bagels. I put about 1 and a half tablespoons alone with baking soda to the boiling water. Bagels need to be boiled 60 seconds on each side before baking. They come out great!

Delicious taste, but has to be refrigerated. This makes it so thick that it is hard to measure out a small amount. I have to let it come to room temperature to use it.