Malt is naturally sweet as the malting process converts starch from the cereal into complex sugars. Only half as sweet as simple sugar, malt can be used as a substitute for up to half the sugar in sweet recipes, reducing the strength of sweetness making desserts fruitier and more tasty. When malt is used in high doses it will introduce the wonderful flavour of malt itself to the dessert dish. This versatile ingredient offers a range of ways for the creative food manufacturer to make their product distinctive and desirable. To find out more please view the recipes below.