crystal malt
Also known as: caramel malt
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Also known as: caramel malt
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Crystal malt is a nutritious grain that provides essential B-vitamins like niacin and thiamin, which are vital for energy metabolism. It also contains minerals such as manganese and selenium that act as antioxidants. However, it is high in carbohydrates and should be consumed in moderation as part of a balanced diet.
Crystal malt offers 5g of protein and some dietary fiber per 100g, which supports digestive health. It is particularly valued for its complex carbohydrates and unfermentable sugars, which provide energy and contribute to the body of beverages.
No, crystal malt is not gluten-free. It is produced from barley, which is a gluten-containing grain, making it unsuitable for those with celiac disease or gluten intolerance.
Yes, crystal malt is vegan. It is a plant-based ingredient made entirely from barley grain that has undergone a specific heating and drying process to caramelize its internal sugars.
No, crystal malt is not keto-friendly. It contains approximately 86.6g of carbohydrates per 100g, which is too high for a standard ketogenic diet that requires low carbohydrate intake.
It is primarily used in brewing to add color, sweetness, and a fuller mouthfeel to beer. Because the sugars are caramelized and largely unfermentable, they persist through the brewing process to provide a distinct caramel or toffee flavor.
Crystal malt has a sweet, toasted flavor profile. Depending on how long it was roasted, the taste can range from light honey and caramel to deeper notes of toffee, dark fruit, or burnt sugar.
crystal malt is a versatile ingredient found in cuisines around the world. With 380 calories per 100g and 5 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →Yes, crystal malt can be eaten raw and is often described as having a crunchy, candy-like texture. It is sometimes used as a topping for yogurt or incorporated into granola and baked goods for added crunch and sweetness.
Store crystal malt in a cool, dry, and dark environment inside an airtight container to protect it from moisture and pests. Whole kernels can stay fresh for up to 12 months, while crushed or milled malt should be used within a few weeks for the best flavor.
Fresh crystal malt should be crunchy and have a pleasant, sweet aroma. If the grain feels soft or slack, smells musty or sour, or shows signs of mold or insect activity, it has spoiled and should be discarded.