This traditional, nutritious and versatile malt extract can be spread on bread and toast, added to cereals, used as a replacement for refined sugar in bread, cakes and general cooking, or taken by the spoonful as part of a balanced diet and healthy lifestyle. As a natural sweetener, this malt extract is one of the oldest Potter’s recipes, made in Wigan where Potter’s founded its malt extract business in 1908. Made with pure barley extract and sugar in the form of maltose which converts to glucose during digestion, this is then stored as glycogen which can be readily converted back to glucose for sustaining blood glucose levels and energy release. Prepared by low temperature concentration to preserve the natural ingredients in an easily digestible form. Suitable for vegans.
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The best malt extract I have tasted in a long time. A good source of mineral trace elements. Lovely on porridge or just a spoonful by itself!
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