Malt Extract and Dry

Our experience and capabilities have resulted in a diverse portfolio of liquid and dry malt products with a wide range of color, flavors, sweetness, body and protein content. Should our standard malts not meet your requirements, other malt products can be custom-made to suit your needs. Our malts are GRAS, all natural, and Kosher. The extracts are non-GMO certified and available Certified Organic. Our Malt has 3 to 7 Times the Antioxidant Power of Fresh Broccoli. Learn More>>> 

Malt Extract Is Not An Empty Sugar

Malt Products Corporation recently measured the antioxidant properties of Malt Extract, and found our Malt Extract possessed antioxidant activity across 4 of the 5 radical types tested. On a gram for gram basis, Malt Extract has five (5) times the antioxidant power of fresh broccoli as measured by total ORAC (values as measured using the ORAC 5.0 test, Brunswick Labs). Replacing refined sweeteners with our Malt Extract can increase the total antioxidant capacity of your product. Malt Extract also contains many essential vitamins, minerals and amino acids. In fact, it is a good source of dietary silicon (important for bone health), B complex vitamins, and micro minerals such as Magnesium, Manganese and Selenium.

Proudly presenting…..


DRY MALTS – Non Diastatic (without active enzyme)

  • Malt Extract – Light, Medium, Dark
  • Malt Extract – code #377 – Amber
  • Malt Powder – code #87 – Light
  • Malt Powder – code #87DK – Medium

LIQUID MALTS – Non Diastatic (without active enzyme)

  • Malt Extract – Light, Medium, Dark
  • Malt Extract – code #102 – Medium
  • Malt Extract – code #103 – Dark
  • Malt Syrup – code #100 – Medium
  • Malt Syrup – code #101 – Dark

DRY MALTS – Diastatic  (natural barley enzymes still active)

  • Malt Powder, code #89DP – 20 or 60 degree Lintner (excellent dough conditioner)
  • Malted Barley Flour – 180 to 220 degree Lintner

LIQUID MALTS – Diastatic (natural barley enzymes still active)

  • Malt Extract, code #105D – 20 or 60 degree Lintner
  • Malt Syrup, code #100D – 20 degree Lintner
  • Malt Syrup, code #100HD – 60 degree Lintner


  • Liquid Black Malt
  • Dry Black Malt
  • Brewer’s Light Malt Extract
  • Brewer’s Rye Malt Extract
  • Liquid Wheat Malt Extract
  • Liquid and Dry Oat Extract

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Put Bagel Best Malt Syrup in your bagels for superior flavor, color and essential crust characteristics.


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Pizza Perfect Malt Syrup improves flavor, promotes full dough fermentation, enhances  texture, imparts shine and browning to your crust.