What is maltose

First of all, from a chemical point of view, maltose is a chemical term, belonging to the two sugars. It is the main hydrolysis product of starch, glycogen, dextrin and other macromolecular polysaccharides catalyzed by β-amylase. This is its chemical definition.
In daily life, we often refer to the maltose should actually be called "maltose", the main component of maltose is maltose, it uses starch as raw material, under the action of amylase in malt, the hydrolysis of maltose is mainly a kind of edible sugar. Bee brand maltose belongs to edible maltose.

What is water?

Many Japanese baking recipes use a material called "water syrup. So what exactly is this water syrup? By looking up the dictionary, we find that the explanation of "syrup" is: syrup made from malt, syrup.

Continuing to look up the source of the word "water syrup", we found that it is a syrup derived from Japan, the color is transparent, made from starch ground from germinated wheat, the principle of Japanese making water syrup in ancient times is the same as that of Chinese maltose, using amylase in malt to hydrolyze starch to get syrup.

From this, we can basically infer that water is our maltose in China. As for what rice, Luo Zi, stone, Zhu, etc., are also all a kind of maltose, here will not be detailed.

Why is maltose yellow and colorless?

This is from the production process of maltose, with the development of modern food industry technology, the production level of maltose is also getting higher and higher. The formal scale of maltose production process should include the following important links: starch pulping, liquefaction, saccharification, filtration, initial concentration, decolorization, ion exchange, and final concentration.

After selecting high-quality starch and finishing this series of processes, the resulting maltose syrup can be called "high maltose syrup", and its concentration is between 75% and 86%. The maltose syrup produced by this method is a colorless and transparent liquid.

Of course, there are still some maltose syrup on the market is still obtained by boiling the ancient malt powder or glutinous rice flour with sucrose, sweet potato, etc. The maltose produced by this method has lower concentration, more impurities, and yellowish brown color, which belongs to the more traditional maltose. I remember when I was a child, the webmaster ate a kind of sugar that can be stirred with two small sticks and become whiter and whiter. We call it "sugar extraction" here. In fact, now I think it should be maltose made by this ancient method. Bee brand maltose belongs to the traditional process of making maltose, so the color is golden yellow.

Use of maltose in baking

Through the above analysis, we should understand that in fact, water syrup and maltose are essentially the same thing, but the production process of water syrup is more advanced, and the concentration of maltose is higher, so the finished product is colorless and transparent.

In baking, especially when making sugar (such as nougat, toffee, etc.), we often use maltose, so bee brand recommend use bee brand maltose, bee brand maltose is made of pure natural raw materials, without additives, and is made by traditional semi-manual technology. The finished product has strong wheat flavor, golden and transparent color, which not only tastes fragrant, but also has pleasing appearance.

Since 1956, Bee Brand has insisted on using traditional technology and natural sugar cane to make sugar. At the beginning of 65, it has not changed its heart. For many years, it has been favored and loved by people in Guangdong, Guangxi and Qiong and overseas Chinese. In 2015, it was certified by Guangxi Time-honored Brand. Now it has traditional sugar products such as white sugar, yellow sugar, brown sugar and crystal sugar. It is the result of the efforts and inheritance of generations of technicians. Choose Bee Brand, is to choose value for money. bee brand, chinese traditional sugar professional manufacturers, focus on chinese sugar sixty-five years!

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