Malt extract is a product most commonly known for its use in the brewing of beer. It is available in both a liquid form for the purist, and a dry form for the practical. Both types are produced by first simulating the germination of the barley grain with a process called malting. In this process, sugars are extracted from the sprouted grain and concentrated into maltextract.

To begin the process, barley is immersed in water to encourage the grain to sprout, then quickly dried to halt the progress once the sprouting begins. Enzymes then begin to break down the starches in the barley and turn them to sugar. This sugar is called malt, or maltose. The quick drying step stops the sprouting, but the enzymes remain active.

Which means that it is much the same ting. Both OK by he looks of it.

JohnN