Maltose molasses is a dietary substitute for sugar

Maltose syrup is a universal improver for the production of bread and confectionery: desserts, cakes, glazes, juices, sweets, ice cream. It positively affects the taste of products, including beer, as it contains a large number of fermentable sugars. In the production of alcohol, maltose molasses are used to soften the taste and impart a characteristic aftertaste.

Raw material for maltose molasses are some varieties of maize, barley, millet, sorghum and other crops. Starch-containing substances obtained from raw materials are saccharified with enzymes, the resulting syrup is filtered with activated carbon and boiled until a certain consistency is obtained.

Patcha is a syrup consisting of simple sugars (for example, glucose) and other impurities that are not harmful to human health. Has a tan color and a sweetish flavor with the smell of barley malt. Maltose molasses does not contain synthetic and artificial substances, there are no food additives in its composition. Also in its production is not used genetically modified raw materials.

As a result of special studies conducted by the Clinic of Clinical Nutrition, it was concluded that molasses is a product well absorbed by the human body and a very high rating was given to its nutritional characteristics. On the basis of this, the use of molasses in the nutrition of children is recommended, as a dietary product for patients in hospitals, sanatoria, rest homes.

The content of glucose in it is not very high (25%), therefore the product does not crystallize even with prolonged storage, it has an insignificant hygroscopicity. These characteristics are very convenient in the production of bakery and confectionery products.

Maltose molasses is produced in different names, differing in the amount of glucose containing:
- M - 40 - used in the production of juices, ice cream, desserts, etc .;
- M-50 - used in the production of beer.
Producing factories began to refuse to produce sugar more and more and more successfully using its substitutes, including maltose molasses. Thus, successfully tested for the replacement of sugar for molasses in the production of candy candies. Thus, molasses is a dietary, safe substitute for sugar (1 kg of maltose molasses corresponds to 0.7 kg of sugar).

In addition, it undoubtedly affects the quality of bread products. When it is added to the dough, 10.7% improves the gas-holding capacity of flour, which increases the breadth of the bread, improves its porosity. When 7,5% of molasses is added to the dough, the process of staling bread is slowed down, the shelf life of the bread is prolonged, the softness of the crumb and the elasticity of the crust are preserved up to 72 hours. Bread turns more fragrant and tastier.

Maltose in the production of beer significantly (2-3 times) reduces the process of fermentation (the natural process of fermentation is 4-6 months). This factor is used by producers of brewing products to increase production and for economy.

Producers, using maltose molasses in their production, significantly reduce the cost of production, because they do not use, or use in small quantities, sugar. In the formulation this type of molasses is introduced at the same stage of the technological process as when using artificial honey, caramel treacle, syrup. The pack improves the taste, color, density, texture of the final products. As a result, finished products have exceptional characteristics in appearance and taste.