[Sca-cooks] malt sugar

[Stefan li Rous]

<<< If it's of interest I have a few 6th century recipes for malt sugar from
China. >>>

Yes, please.

Does malt sugar show up in medieval Europe? Why is it sweet? I assume that it isn't as sweet as honey or sugar.

I can imagine it being used in industrial food processing, like corn syrup and such creations. But how was it used in medieval Europe or China?

Can it be processed like sugar cane syrup to produce a crystalized sugar?

Is this the same sugar that the microbes digest to make beer?

When you add malt to make a malted milk, is that to add sweetness? Or just a malt taste?
--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
   Mark S. Harris           Austin, Texas          StefanliRous at gmail.com
http://www.linkedin.com/in/marksharris
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