Malátaszörp

Malátaszörp, often translated as malt syrup, is a viscous liquid sweetener derived from malted barley. The process involves germinating barley grains, which activates enzymes that convert starches into sugars. These sugars are then extracted and concentrated through evaporation to create the syrup. It has a rich, somewhat roasted flavor profile, often described as caramel-like or nutty, with a distinctive maltiness.

Nutritionally, malátaszörp is a source of carbohydrates, primarily in the form of maltose, a disaccharide. It also contains some minerals, such as iron and B vitamins, though the amounts can vary depending on the production method. Due to its complex sugar composition, it is absorbed more slowly into the bloodstream compared to refined sugars like sucrose.

Malátaszörp is commonly used in baking and cooking, particularly in Central and Eastern European cuisines. It can be found in recipes for breads, cakes, cookies, and desserts, where it contributes both sweetness and a unique flavor. It is also sometimes consumed on its own, either drizzled over foods or as a dietary supplement, particularly by individuals seeking a less refined sweetener option. Its thick consistency makes it suitable for glazes and sauces.