Liquid malt extracts are produced by the aqueous extraction of sugars from malted barley, and their subsequent concentration into a viscous syrup.

Non-diastatic liquid malt extracts provide a valuable source of fermentable sugars, a traditional malty flavour and natural colour. By a carefully controlled evaporation process during concentration the naturally occurring enzymes in the original malt are preserved in diastatic malt extracts, enabling the end-user to make use of the enzyme activity in order to convert starches from other sources into sugars.

The range of Muntons liquid malt extracts is extensive and our list of standard products in no way inhibits our capability or willingness to develop new products or vary existing products to suit our customers’ demands, provided that our minimum production batch size can be ultimately met. Our extracts are normally in the range of 80%-82% solids.