Malt extract is a product that is best suited for use in the brewing of beer known. It is only in liquid form for the purists and the dry form handy. Both types are produced by the first simulation of the germination of barley in a process called malting. In this process the sugar from sprouted grains extracted and concentrated in malt extract.
At the beginning of the process, barley is immersed in water to promote the grain to germinate, then quickly dried to stop it as soon as germination begins. Enzymes then begin to break down the starch in barley and transform it into sugar. This is a malt sugar or maltose. The fast drying stops the germination, but the enzymes remain active.
The next step is to extract sugars from barley malt. To do this, use a process called mashing, brewing, which initiates the further degradation of starch. Brewers just boil corn in warm water, dissolve sugar and pulled her out of the house. The liquid produced from the herb called. Word is then concentrated by applying heat or vacuum process to draw water from the mixture.