My answer was just a 'simple' explanation. I know what malt is and how it's used.On The Edge wrote:Not just Malt flavoring, a Malt must have dehydrated malted Barley syrup (powdered) mixed in. If it is artificial flavor, it's just a flavored shake. There is indeed a chemical reaction that occurs between the lactose in the milk and the malted barley powder.
Malted Barley powders are also used in making Beer. For a matter of trivial fact, the use of Malt Powders in Ice Cream Drinks and hot breakfast cereals it what saved Budweiser during prohibition. They needed to do something with all that malt. The production of powdered malted barely for use in desserts and in Warm breakfast cereals like malted cream of wheat and oatmeal became most breweries # 1 product and the production of brewers yeast used for baking was #2.
This is the information listed from Anhueser Busch's website as to what they also produced during prohibition that kept them in business.
A-B Ginger Ale
A-B Root Beer
Budweiser Bakers Yeast
Budweiser Barley Malt Syrup
Table & Waffle/Pancake Syrup
Coors also relied on malt to make it through Prohibition.
On January 1, 1916, Prohibition became a reality in Colorado. By 1920, it had spread to all states. Working together, Adolph and his three grown sons found ways to keep the brewery open and their operations profitable during what became 18 long, dry years.
The family's porcelain business in Golden, established before Prohibition, blossomed. Orders for its highly regarded products—from cooking utensils to scientific items—came from around the country. The brewing equipment was kept busy making several popular food products, including malted milk and a near-beer called Mannah.
It's an old thing.. ususally served at a 'soda fountain'. And it's made by blending carbonated water with flavored syrup.
How is table 3?
POW-MIA, YOU ARE NOT FORGOTTEN!!!