25
2025-12
Premium Classic Maltose: The “Visual Quality” Journey from Grain to Syrup
Behind this spoonful of sweetness lies standards, craftsmanship, and commitment.
25
2025-12
This isn't ordinary syrup; it's closer to the malt sugar described in ancient texts.
"This isn't ordinary syrup—it closely resembles malt sugar described in ancient texts.
25
2025-12
“The Candy from the Pharmacy: Entering the Modern Nutritional Kitchen”
This time, we're handing the choice back to the malt itself.
12
2025-11
In Guangxi's sugarcane belt, old brown sugar slowly bubbles in copper pots, simmering an entire season's sunshine and rain into a deep amber hue. It carries the complexity of molasses, with hints of dried fruit and toffee. After half a century, this earthy sweetness has found its way into modern bakeries—with their temperature-controlled ovens, automated mixers, and precise fermentation—becoming a quiet yet powerful “flavor catalyst.”