Malt maltose syrup

Malt maltose syrup is a thick, light brown sweet syrup made from cornmeal and barley malt.

Ingredients

  • Corn; 
  • Barley malt.

Applications areas

  • Widely used in the manufacture of pastries such as bread and other flour confectionery as a sugar substitute, it also naturally improves the quality of the dough;
  • Malt maltose syrup is suitable even for baby food production as it meets all the requirements for sugar substitutes.

Advantages

  • Due to the low glucose content, maltose syrup does not crystallize during storage, it is low hygroscopic, which is important for the confectionery industry as it increases the softness and retains moisture in fresh products;
  • Extends shelf life by preventing products from drying out. You also need to add less sugar;
  • Adding this syrup to the dough improves its porosity, makes the crust of the bread more beautiful and crispier and shinier. The dough becomes more elastic, the porosity is more even, the bread becomes tastier, more aromatic, the volume of the bread increases, it stays fresh longer;
  • Malt maltose syrup meets the requirements for sugar substitutes in the manufacture of baby food.
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