Maltose syrup is a universal improver for the production of bread and confectionery: desserts, cakes, glazes, juices, sweets, ice cream. It has a positive effect on the palatability of products, including beer, as it contains a large amount of fermentable sugars. In the production of alcohol, maltose syrup is used to soften the taste and give a characteristic aftertaste.
The raw materials for maltose syrup are some
varieties of corn, barley, millet, sorghum and other crops. Starchy substances obtained from raw materials are saccharified using enzymes, the resulting syrup is filtered with activated carbon and boiled until a certain consistency is obtained.
Molasses is a syrup consisting of simple sugars (for example, glucose) and other impurities that are not harmful to human health. It has a yellow-brown color and a sweetish taste with the smell of
barley malt. Maltose syrup does not contain synthetic and artificial substances, there are no food additives in its composition. Also, its production does not use genetically modified raw materials.
As a result of special studies conducted by the Clinical Nutrition Clinic, it was concluded that molasses is a product that is well absorbed by the human body, and its nutritional characteristics were very highly evaluated. Based on this, the use of molasses in the nutrition of children is recommended as a dietary product for patients in hospitals, sanatoriums, and rest homes.
The glucose content in it is not very high (25%), so the product does not crystallize even after prolonged storage, it has insignificant hygroscopicity. These characteristic qualities are very convenient in the production of bakery and confectionery products.
Maltose syrup is produced in different names, differing in amount of glucose:
- M - 40 - is used in the production of juices, ice cream, desserts, etc.
- M - 50 - is used in the production of beer.
Manufacturers increasingly began to refuse to produce sugar and are increasingly using its substitutes, including maltose syrup. So, successfully tested for the replacement of sugar with molasses in the production of candy candies. Thus, molasses is a dietary, safe
sugar substitute (1 kg of maltose syrup corresponds to 0.7 kg of sugar).
In addition, it undoubtedly affects the improvement of the quality of bread products. When it is added to the dough, 10.7% improves the gas-holding ability of flour, which gives an increase in the volume of bread, improves its porosity. When 7.5% molasses is added to the dough, the process of staling the bread slows down, the shelf life increases, the crumb softness and crust elasticity remain up to 72 hours. Bread is more aromatic and tastier.
Maltose syrup in beer production significantly (2-3 times) reduces the fermentation process (the natural fermentation process is 4-6 months). This factor is used by manufacturers of brewing products to increase production and in order to save.
Manufacturers, using maltose syrup in their production, significantly reduce the cost of production, since they do not use, or use, in small quantities, sugar. In the recipe, this type of molasses is introduced at the same stage of the technological process as when using artificial honey, caramel molasses, syrup. Molasses improves the taste, color, density, texture of the final products. As a result, the finished product has exceptional characteristics in appearance and taste.