Barley malt, barley, water

The main area of application of barley-malt extracts is the replacement of traditional and synthetic sugars in baking and the preparation of various sweets and desserts. Due to their high maltose (malt sugar) content, barley malt extracts can be used as a healthier substitute for both traditional sugars such as sucrose, glucose, fructose, or high-fructose syrup and synthetic sugar analogues such as xylitol, sorbitol, or aspartame.

Barley and malt extracts are used to produce the following:
- Bakery products
- Dry breakfast cereal, cereal flakes, and gozinaki (a confection made of nuts and honey)
- Cereal bars, granola, and muesli
- Gingerbread, cookies, crackers, muffins, galettes, and biscuits
- Products for children's, sports, and diabetic nutrition
- Ice cream
- Beer on a shortened cycle
- Barley-based malt whiskies with a shortened production cycle