Founded in 1968, Eden Foods is the oldest natural food company in the United States. Its mission is Creation and Maintenance of Purity in Food. EDEN brand is the authentic alternative to commercial food; the purest, best tasting fruits, grains, beans, and vegetables on the planet, from known trusted growers.
Eden Barley Malt Syrup is just organic barley and water. The sprouting process creates enzymes that breakdown carbohydrates to sugars. This is skillfully managed by artisan Malsters. A superior, versatile malt syrup with a wholesome sweetness about half-as-sweet as refined sugar with many more nutrients and health benefits. Eden malt syrup is excellent for cereal, sauces, desserts, baked goods, breads, baked beans, and home brewing.
Eden malted barley syrup is ancient method, slowly made using only barley’s natural enzymes created as it sprouts. No GMO enzymes or chemical additives are used to speed up and increase results. The centuries old method takes 30 to 45 days to complete. Steeping the grain is first which causes it to germinate. Germination or sprouting creates 140 know, different enzymes to be created within the grain. This converts carbohydrates into sugars and the proteins into amino acids. When a desired level of germination occurs and the taste, color, and sugars are optimal, the sprouted grains are kiln dried too halt these processes, de-activate the enzymes, trap the sugars, and render the malt non-diastatic. Finally, the malt is cured, mashed, cooked, filtered, and then concentrated into the best barley malt syrup available.
Approximately 74.5% maltose, 18.9% glucose, 2.6% sucrose, and 3.9% fructose. It contains 15 grams of carbohydrate and 8 grams of sugar per serving with no added sugars.
When substituting Eden 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 ¼ cup. Using ¼ teaspoon of baking soda for each cup of barley malt in baking will help to produce lighter baked goods. Packaged in glass jars.