INGREDIENTS - Malt Syrup

Malt syrup, also called malt extract, is used primarily in yeast breads. It serves as food for the yeast and adds flavor and crust color to the breads. Malt is extracted from barley that has been sprouted (malted) and then dried and ground. There are two basic types of malt syrup: diastatic and nondiastatic. Diastatic malt contains a group of enzymes called diastase, which breaks down starch into sugars that can be acted on by yeast. Thus, diastatic malt, when added to bread dough, is a powerful food for yeast. It is used when fermentation times are short. It should not be used when fermentation times are long because too much starch will be broken down by the enzyme.This results in bread with a sticky crumb.

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INGREDIENTS - Honey

Honey is a natural sugar syrup consisting largely of the simple sugars glucose and fructose, plus other compounds that give it its flavor. Honeys vary considerably in flavor and color, depending on their source. Flavor is the major reason for using honey, especially as it can be expensive. Because honey contains invert sugar, it helps retain moisture in baked goods.Like molasses,it contains acid,which means it can be used with baking soda as a leavening.

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INGREDIENTS- GLUCOSE SYRUP

While corn syrup contains sugars in addition to glucose,pure glucose syrup is also available. It resembles corn syrup, is colorless and nearly tasteless and is thicker than corn syrup. It has the same uses as corn syrup in the pastry shop but is often preferred by pastry chefs because of its purity. If a recipe calls for glucose syrup and none is available, substitute light corn syrup.

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INGREDIENTS - Corn Syrup

Corn syrup is a liquid sweetener consisting of water, a vegetable gum called dextrin, and various sugars, primarily dextrose (also called glucose). Corn syrup is made by converting cornstarch into simpler compounds through the use of enzymes. Corn syrup aids in retaining moisture and is used in some icings and candies. It has a mild flavor and is not as sweet as granulated sugar (sucrose).

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INGREDIENTS - Molasses

Molasses is concentrated sugarcane juice. Sulfured molasses is a byproduct of sugar refining. It is the product that remains after most of the sugar is extracted from cane juice. Unsulfured molasses is not a byproduct but a specially manufactured sugar product. It has a less bitter taste than sulfured molasses. Molasses contains large amounts of sucrose and other sugars, including invert sugar. It also contains acids, moisture, and other constituents that give it its flavor and color.
Darker grades are stronger in flavor and contain less sugar than lighter grades. Molasses retains moisture in baked goods and, therefore, prolongs freshness. Crisp cookies made with molasses can become soft quickly because the invert sugars absorb moisture from the air.

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