Cooking with Malt, Beer and Wine

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     Malt gives bagels a special flavor. Some professional bakers swear by it. Others deny it is in their bagels. It's worth  trying. Malt also assists with browning and feeds the yeast. You can use  Malt Extract syrup or Dry Malt Extract powder, it is easier to handle than syrup. Our Grains are not just for making Beer, many Breads and Sauces use the sweet juice from the malted Barley and whole grains for the real flavor of bread.

    Make a original Malted Milk Shake. Try it in your Cakes, cookies and Breads. You will love the flavor of  malt sweetness and body.

    Cooking with Beer adds great flavors to food. It makes the lightest of soufflés and the crispest batters. You can substitute Beer for Milk in many recipes. When the beer is heated the alcohol will evaporate, just as it does with cooking with wine. You will find that Darker Beers will be much tastier in your meat and sauce recipes.   

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