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Our Hi-Maltose Syrup is a pure syrup made from certified organic or conventional Rice or Tapioca base. It is made from the enzymatic treatment of flour using GMO free natural enzymes. With large amounts of the disaccharide maltose, our Rice or Tapioca-based Malt Syrup is a good functional substitute for sucrose in dairy and baking applications when less sweetness is called for. It also serves as a replacement for malt extract when lower flavor and color is desired. It provides excellent protection from moisture absorption and crystallization in confections and baked goods as well as in frozen goods. The lingering sweetness of the syrup helps with flavor masking. Owing to its property as a natural humectant, the syrup helps increase the shelf life of the products it is applied to.
| Specifications | Clarified Tapioca Syrup 28 DE | Rice Maltose Syrup 45 DE (Clarified) | Rice Maltose Syrup 45 DE (Brown) |
|---|---|---|---|
| Syrup Color | Clear | Clear | Pale |
| Total Carbohydrates g/100g | 98.5 | 98.5 | 98.5 |
| Glucose (g/100g) | 3-11 | 3-11 | 3-11 |
| Maltose (g/100g) | 42-50 | 42-50 | 42-50 |
| Other Carbohydrates (g/100g) | 40-48 | 40-48 | 40-48 |
| pH | 4.5-6.5 | 4.5-6.5 | 4.5-6.5 |
| Water Activity % | 0.8 | 0.80 | 0.80 |
| Protein % | ≤ 0.5 | ≤ 0.5 | ≤ 0.5 |
| Boiling Point | 155°C | 130°C | 105°C |
| Shelf Life | 18 months | 18 months | 18 months |
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Shafi Malt serves as a replacement for malt extract when lower flavor and color is desired. It provides excellent protection from moisture absorption and crystallization in confections and baked goods as well as in frozen goods. The lingering sweetness of the syrup helps with flavor masking. Moreover, Shafi Malt can work as a direct sucrose substitute in baking and confections.
Owing to its property as a natural humectant, the syrup helps increase the shelf life of the products it is applied to. Products that contain Shafi Malt as a key ingredient also inhibit a property of being less sticky in nature.
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