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Show MALT EXTRACT USE : COMING INTO FAVOR HOUSEWIVES AND BAKERS USE MALT SYRUP IN FOODS Barley-Malt Syrup, or Malt extracts as it is sometimes called, is not a new product. It has been used in various vari-ous ways for more than 50 years. As new uses have been found from time to time, the consumption has been increased and large factories have been built for the manufacture of Malt syrup exclusively. As a food, Barley-Malt syrup was not appreciated for a long time. Its valuable properties, however, were taken tadvantage of by certain now famous breakfast food manufacturers. manufactur-ers. Its addition to their products enabled them to make an improved food, both as to flavor and palatabili-ty. palatabili-ty. The success of these Malt Syrup products was so phenomenal that today to-day the majority of the popular breakfast break-fast foods have Barley-Malt Syrup as one of their main constituents. Experiments were made with other food commodities in order to utilize its valuable qualities. The baking industry, in-dustry, for instance, found it especially especi-ally suitable for their business. Its uses in the bread formula resulted in a quicker fermentation, larger loaves with velvet texture, rich brown crust and improved appearance . of the finished loaf. The candy industry too found Malt Syrup useful in improving the food value and digestibility of its products. Malted milk preparations served at the soda fountains owe their popularity populari-ty to Barley-Malt Syrup, because of the pleasant reaction of taste and flavor and also the additional food value. Ice cream manufacturers use Barley-Malt Syrup in great quantities because experiments proved that its use greatly added to the food value, taste and flavor of their product.- Physicians have long recognized the .beneficial results of Barley-Malt Syrup when prescribed for their patients. pati-ents. The nutritious properties contained con-tained in Barley-Malt Syrup combined with the ease of assimilation are factors fac-tors which determine its usefulness as a body builder. The above citations indicate only the more immediate uses of Barley-Malt Barley-Malt Syrup in foods. Constant research re-search will undoubtedly uncover other outlets for this valuable material. For some food uses plain Barley-Malt Barley-Malt Syrup, or extract, is preferred while for others the addition of some flavor is desirable. Chocolate, for instance, as shown by the large consumption con-sumption of chocolate malted milk drinks. Vanilla also serves to produce pro-duce an agreeable combination. Another An-other blend which has found considerable consider-able favor with the public is a combination com-bination of hops with Barley-Malt Syrup. The latter gives Barley-Malt Syrup a piquant bitter flavor if properly prop-erly blended. The great demand for this ideal product by bakers and housewives for i bakery and food products would indi- |