Malt maltose syrup

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. 

Enhances bread crust color (Maillard reaction)

Thanks to the presence of reducing sugars (maltose partially breaks down into glucose), it promotes: 

• An intense golden-brown crust.
• 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 

Improves taste and aroma

• Provides balanced sweetness (less cloying than glucose syrup).
• Adds light caramel-malt notes, especially noticeable in rye and whole grain bread. 

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).