It is always said that maltose is fermented by rice (or other coarse grains such as sweet potatoes, glutinous rice, etc.) and malt, but I do not know that there is maltose fermented by pure malt.

The sweetness of maltose comes from the decomposition of starch in coarse grains. Maltose fermented directly without coarse grains tastes sweet and bitter, with deeper color and soy sauce color.

What is this maltose used for? There is a blind ancient Chinese medicine, specializing in the spleen and stomach deficiency cold, called small jianzhong soup, which requires maltose (maltose is actually the ancient name of maltose, see Mr. Ji Xianlin's "Sugar History") can use pure malt fermented maltose, because the prescription does not need to use other coarse grains, pure malt fermented maltose actual utility is more pure.

Because the pure malt fermentation process is more difficult to produce, the sugar rate is low, the cost is high and the price is high, which does not conform to other people's understanding of maltose products. Many peers think that this field is not worth doing, and this whole wheat maltose is therefore less competitive.

If you can accept sweet and bitter maltose, used for daily consumption or flushing to drink, is also a good partner for the spleen and stomach.

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This article label]Maltose solutionWhole wheat maltoseBee BrandBee Brand Whole Wheat Malt SugarSmall Jianzhong TangChinese medicine maltose

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