Ok, say I have a recipe that calls for 1 can of Malt Syrup-Light and 3 lbs. of Malt Powder-Light. The syrup and powder seems a little processed and unnatural. Am I sacrificing quality by using these in my recipe? And if so, is there a higher quality, more natural malt subsitute. And if there is, how do I subsitute them into the recipe with the given amounts needed???