Malt can be further processed to produce liquid or dried sweeteners called Malt Extracts. There are several classes of Malt Extracts, including Standard Malt Extracts, Specialty and Black Malt Extracts, and Coextracts of Malt and Other Cereal Grains.Other unmalted grains or starch sources can be converted into extracts, using malted barley as a natural enzyme source in the extraction process. this is done most often for economy and, in some cases, to make a lighter flavored syrup.owever, similar to the term malt, the term malt extract unqualified refers to an extract of malted barley. According to CFR, an extract of 100% malted barley can also be referred to as malt syrup.