Malt sugar, also known as maltose, is a type of sugar derived from malted grains, such as barley. It is formed during the malting process, where grains are soaked, germinated, and dried, leading to the conversion of starches into sugars by enzymes. Malt sugar has a sweet, malty flavor and is commonly used as a sweetener in brewing, baking, and confectionery. In brewing, malt sugar serves as a fermentable sugar for yeast during the fermentation process, contributing to the production of alcohol and carbonation in beer and other fermented beverages. In baking, malt sugar can enhance the flavor and texture of bread, cookies, and other baked goods, while in confectionery, it is used in candies and chocolates for its distinctive taste.

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