I just need a quick reality check. Is this stuff the same as LME?: https://www.google.com/imgres?imgur...urUK6TGPvAA80M:&tbnh=158&tbnw=158&vet=1&w=480 "Barley malt syrup is an unrefined sweetener processed by extraction from sprouted i.e., malted barley, containing approximately 65 percent maltose, 30 percent complex carbohydrate, 3% protein." How does this stack up against most other LME? Most mashes are around 75-80% maltose, depending on mash temp, length, and the grist, right? I'm looking to make some homemade bagels and I'm wondering if I should be using This stuff, LME, or some of my last runnings that I'd otherwise use for starters.
If you are comparing LME to DME for a beer recipe, they are not exactly equal for equal in their weight if that might translate and be important for your bagel recipe. I think the exchange factor is 1 lb of DME is equal to 1.2 lbs. of LME for the sugar content.
One of the disadvantages of extract is that you don't really know what they are putting into it. Sure it has malted barley but it may also have sucrose, glucose or any other sugar. Most likely it does. This may or may not be a problem. But for making bagels it is probably every bit as good as LME made for brewing. I don't know for sure, nobody knows what is in it. And I'm a brewer not a bagel maker anyway. Good luck. edit- Make sure it is unhopped. Looks like it is, but check to be sure.
