Malted Milk!

Malted milk is malted barley, wheat flour and whole milk evaporated into a powder. Malt powder comes in two forms: Diastatic and non-diastatic. Diastatic malt has enzymes that break down starch into sugar; this is the form bakers add to bread dough to help the yeast rise and create a good crust. Non-diastatic malt has no active enzymes, and is used primarily for flavor. Malted milk powder, also used to add flavor (mostly to beverages), additionally contains wheat flour and powdered milk, and sometimes sugar, coloring agents and so on. Malted Milk History Malted milk was first marketed as Diastoid by James and William Horlick, brothers from Gloucestershire, who founded Horlicks in Chicago in 1873. William Horlick received United States patent 278,967 for it ten years later. The drink was originally manufactured as an artificial infant food. It became better known in the USA as the basis for malted milkshakes, which were invented in 1922 by a soda jerk at a Walgreens drug store in Chicago. Today, malted milk is found in a variety of foods, including a chocolate candy confection known as malted milk balls, and malted waffles and Pancakes. Malted Milk powder was distributed in the 1950's by Carnation. Years later Carnation was purchased by Nestle the chocolate manufacturer. The powder is still distributed and manufactured today. Malted milk is also used on top of ice cream, usually in fairly large quantities on a Dusty Road Sundae. It is also used in the popular candy Whoppers which is manufactured by Hershey's.