It is then ground and heated to make a thick syrup. It is 65 percent maltose and 30 percent complex carbohydrate.
Barley malt is a good substitute for brown sugar.
It is delicious in hot breakfast cereals, cookies, breads, muffins, and recipes using carob. Brown Rice Syrup is made from fermented brown rice and sprouted whole barley. Like barley malt, it is ground and heated to make a thick syrup. It is 50 percent maltose and 37 percent complex carbohydrate. Because of its mild taste, it can be used as a substitute for white or brown sugar.