It is a honey-like syrup, obtained by cooking in water the sprouted barley flour. How do I replace 100 g of sugar with malt? Considers that the% of water is approximately 20% so 100 ml of malt therefore correspond to 80 g of sugar How to use: great spread on bread, for the preparation of sweets and spreads.It can also be used in baked goods to encourage yeast activity, to improve the taste, the smell and the color of the crust. The percentage of usage in order to have benefits on the baked goods is the 3-4%. Average nutritional values per 100 g of product: Energy Value (Kcal): 314 Protein (g): 1.3 Carbohydrates (g): 76 FAT (g): 0.5 Fibre (g): N.a Sodium (g): N.a Ingredients: corn, water. Certification body: QC & I Extreme certification: En Qci 8473 T000446