Maltose syrup with rye
description
An opaque, viscous, thick liquid.
Sweet and sour malty taste.
Color ranges from brown to dark brown.
Rye bread aroma.
When dissolved in water, opalescence is allowed due to the characteristics of the raw materials used, and sediment of bread particles may occur.
Sweet and sour malty taste.
Color ranges from brown to dark brown.
Rye bread aroma.
When dissolved in water, opalescence is allowed due to the characteristics of the raw materials used, and sediment of bread particles may occur.
raw material composition
- Corn flour.
- Barley malt.
- Fermented rye malt.
- Water.
application
Confectionery products with a distinct rye aroma
Bread and baked goods with a distinct rye aroma
advantages of use
Improves dough fermentation and rise
- Yeast nutrition: maltose is the optimal carbohydrate for yeast (especially Saccharomyces cerevisiae), which speeds up fermentation and increases bread volume.
- Stable gas production: unlike pure glucose, maltose is broken down by yeast gradually, ensuring even fermentation.
Improves crust color (Maillard reaction)
Thanks to the presence of reducing sugars (maltose partially breaks down into glucose), it promotes:
- A rich brown crust color.
- A pleasant aroma of baked goods.
Increases softness and extends freshness
- Hygroscopicity: retains moisture in the crumb, prevents staling, and thus doubles the shelf life of baked goods.
- Anti-crystallization effect: prevents sugar crystals from forming in the crumb, preserving a tender texture.
Distinct rye taste and aroma
- Provides balanced sweetness (less cloying than glucose syrup).
- Allows the technologist to adjust the rye organoleptic properties of baked goods.
Saves on other ingredients
- Can partially replace sugar and fats (thanks to moisture retention and improved texture).
- Enhances the action of enzymes (such as amylases) in dough.
Suitable for »clean label» recipes
- Unlike acid-hydrolyzed syrup, it does not contain any bitter-tasting impurities.
- No need to adjust the pH of the dough (acid syrup may acidify the mixture).
main physical and chemical properties
Solids content, %
72
Energy value per 100 g of product, kcal
294
Colour, EBC unit
-
Reducing sugars in solids, %, not less than
65
How to buy
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