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Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 CONT

Malt syrup is yeast food, and it gives products a pleasant taste, color and aroma. There are two types, enzyme-active (diastatic) and enzyme-inactive (nondiastatic). Triticale malts are said to have higher diastatic power then other cereal malts, and their average soluble protein content is nearly twice that of other malts.  1, record 1, English, - malt%20syrup

Record number: 1, Textual support number: 1 OBS

The grains used to make "malt syrup" are usually barley, but it could also be made from wheat or rice.  2, record 1, English, - malt%20syrup

Record 1,  Textual support,  French

Record number: 1, Textual support number: 1 CONT

Les sucres ajoutés sont définis comme étant «les sucres et sirops ajoutés aux aliments pendant le traitement ou la préparation» et comprennent «le sucre blanc, la cassonade, le sucre brut, le sirop de maïs, les solides de sirop de maïs, le sirop de maïs à teneur élevée en fructose, le sirop de malt [...]  2, record 1, French, - sirop%20de%20malt

Record number: 1, Textual support number: 1 OBS

Le «sirop de malt» est habituellement fabriquer à partir de l'orge, mais on peut trouver des sirops de malt de riz ou de blé  3, record 1, French, - sirop%20de%20malt

Record 1,  Textual support,  Spanish