Malt Extract
Ingredients
Directions
The book gives no oven temperature. The 550°C in the steps was added when the recipe was transcribed, as a starting point.
Steep and extract
Combine 100 parts of coarsely powdered malt with 100 parts of water in a suitable vessel and let it macerate for six hours.
Add 400 parts of heated water (about 30°C) and digest for one hour at a temperature not exceeding 550°C.
Strain the mixture with strong pressure.
Concentrate and store
Evaporate the strained liquid rapidly using a water‑bath or vacuum apparatus at a temperature not exceeding 550°C until it reaches the consistency of thick honey.
Store the product in well‑closed vessels in a cool place.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Malt
- Its starches and enzymes break down into sugars, giving the extract its sweetness and body.
The step that matters
Evaporating to thick honey consistency. Evaporation should be rapid and stopped at the right thickness. Excess heat can caramelise the sugars and darken the flavour, while too little concentration leaves the extract thin and more prone to spoiling in storage.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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