Liquid malt extracts are produced by the aqueous extraction of sugars from malted barley, and their subsequent concentration into a viscous syrup, provide a valuable source of fermentable sugars, a traditional malty flavour and natural colour. By a carefully controlled evaporation process during concentration the naturally occurring enzymes in the original malt are preserved in diastatic malt extracts, enabling the end-user to make use of the enzyme activity in order to convert starches from other sources into sugars. The range of Muntons liquid malt extracts is extensive. Our extracts are normally in the range of 80%-82% solids. Available in cans of 25kg.