9 December 2006
It has been an integral part of human civilization since the late Stone Age. It was the major grain of the Ancient Egyptians and the Hebrews, a symbol of the Earth mother Demeter in Greece, a unit of currency in Babylon; but when did Barley (Hordeum vulgare) turn sweet on the world? As one story goes a careless Mesopotamian left his barley outside in the rain one night. When he found it again it was a sticky mess, but wonderfully sweet and delicious! (His neighbor, not to be outdone, left his own barley outside for many more days until it fermented, but that is a different story...) Barley malt syrup is one of the only true natural sweeteners available to us today.
There are only two ingredients in EDEN Organic Barley Malt Syrup: water and barley, organically grown on family farms in North and South Dakota. It is traditionally malted in a 30–45 day process. First the grain is steeped in water. As it sprouts more than 140 enzymes are created which break down proteins and turn complex carbohydrates into sugars. When sugar levels are optimal the sprouted grain is kiln roasted, cured, mashed, cooked, filtered, concentrated, and packed. EDEN Barley Malt Syrup is over 75% maltose, plus small amounts of glucose, fructose, and sucrose. Unlike refined sugars that are pure sucrose and processed in ways that harm health and the environment, EDEN Barley Malt Syrup is a natural, nourishing sweetener that is kinder to you and yours.
EDEN Organic Barley Malt Syrup is about half as sweet as refined sugar and has a consistency and flavor similar to that of molasses. It is delicious over cereal and pancakes, in popcorn balls and caramel corn, and with sweet potatoes and winter squash. Use it to make moist cakes, gingerbread, muffins, pumpernickel bread, and Boston baked beans. If a lighter, sweeter flavor is desired, EDEN Organic Barley Malt Syrup can be combined with other organic grain sweeteners or organic maple syrup. When substituting EDEN Organic Barley Malt Syrup for refined white or brown sugar, use 1 1/3 cups of barley malt for 1 cup of sugar, and reduce the liquid in the recipe by about 1/4 cup. Using 1/4 teaspoon of baking soda for each cup of barley malt helps produce lighter baked goods. P.S. — Many homebrew beer makers swear by EDEN Organic Barley Malt Syrup as their “secret ingredient.”
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