Rye malt syrup

ТУ 9188-001-05154587-12

Product description:

Rye malt syrup is a sweet, thick syrup of a light brown color. It is produced by the saccharification of the starch of corn flour with barley malt enzymes. Unlike starch syrup, malt syrup is produced directly from flour, bypassing the stage of the preliminary extraction of the starch from the grain.
Malt syrup is the product of the saccharification of starch by malt enzymes which also contains malt and part of the soluble substances of the grain from which it is made. Rye malt syrup obtained biochemically (without the use of alkalis, acids, or chemical catalysts) is a natural food product.

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Composition of raw materials for production

Corn, barley malt, dry rye malt fermented, water

Applications

It is used in the production of bakery products and mealy confectionery as a natural dough conditioner, a substitute for beet sugar, and a source of malt sugar – maltose – for the production of various food products with rye flavor and aroma.

Advantages of use

Due to its low glucose content, malt syrup does not crystallize during storage and is not very hygroscopic, which is important for the confectionery industry because it requires less added sugar. One kilogram of rye malt syrup replaces about 0.7 kilograms of sugar in terms of sweetness.

Rye malt syrup increases the quality of zavarnoy bread and is indispensable in the preparation of floury confectionery such as gingerbread, stollen rolls, and pretzels.

Rye malt syrup is a ready-made sugary syrup. Its advantage over conventional sugar in the baking process is that it is ready to use and eliminates unnecessary operations for the preparation of invert syrup.
The use of rye malt syrup improves gas formation in the dough, makes the bread crust rougher and glossier, makes the crumb more elastic, the porosity more even, and the bread is tastier, more fragrant, of greater volume, and stales more slowly.
The use of rye malt syrup gives the finished products a pronounced rye flavor and enhances the dark coloring of the bread. The crumb takes on a darker color and aroma of rye malt. It is recommended for making Borodinsky bread