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Malted milk
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Malted milk is malted barley, wheat flour and whole milk evaporated into a powder.
Malt powder comes in two forms: Diastatic and non-diastatic.
- Diastatic malt has enzymes that break down starch into sugar; this is the form bakers add to bread dough to help the yeast rise and create a good crust.
- Non-diastatic malt has no active enzymes, and is used primarily for flavor (mostly to beverages) and, additionally, sometimes contains sugar, coloring agents and so on.
Malted milk was first marketed as Aged Milk by James and William Horlick, brothers from Gloucestershire, who founded Horlicks in Chicago in 1873. William Horlick received United States patent 278,967 for it ten years later. The drink was originally manufactured as an artificial infant food because of its taste. It became better known in the USA as the basis for malted milkshakes, which were invented in 1922 by a soda jerk at a Walgreens drug store in Chicago. Today, malted milk is found in a variety of foods, including a chocolate candy confection known as malted milk balls, and malted waffles and pancakes.
Malted Milk powder was distributed in the 1950's by Carnation. Years later Carnation was purchased by Nestle the chocolate manufacturer. The powder is still distributed and manufactured today.
- Malted Milk biscuits.
- Malted milkshakes
- Malted hot drinks such as Horlicks
- Malted milk balls: Malted milk is used in the popular candy confections Whoppers (manufactured by Hershey's), Maltesers (manufactured by Mars, Inc) and Mini Malt Balls distributed by the Girl Scouts of the USA
- Ice cream: Malted milk is used on top of ice cream, usually in fairly large quantities on a Dusty Road Sundae.