High maltose syrup for beer
Soft sweet, fine taste ,
stable at high temperature and acid condition,
lower freezing points.
High maltose syrup for beer
It has a lower moderate sweet, comfort feeling, anticrystallinty, lower freezing points and good chemical stability. So ,it is widely used in beverages and dairy products
Application :
1.In confection industries
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Names
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index
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Notes
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Soft candy
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DE : 35 40
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Dry solids : 75.0% 85%
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pH : 5.0 6.0
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Boiling temperature : 115 125
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Controling pH is to keep good elasticity.
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Crisp candy
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DE : 42% 48%
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Boiling temperature : 150 170
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pH : 4.6 6.0
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Dry solids : 75.0% 85%
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Low DE with high boiling temperature may cause and brightness poor tensity.
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Milk candy
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DE : 35 42
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Boiling temperature : 138 148
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pH : 4.6 6.0
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Dry solids : 75.0% 85%
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Low DE and low boiling temperature make good appearance and tenacity.
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Hard candy
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DE : 40 48
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Boiling temperature : 150 160
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pH : 4.6 6.0
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Dry Solids:75.0%85%
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No problems in boiling process with direct fire or interlayer boiler.
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Moulding candy
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DE : 40 46
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Boiling temperature : 150 160
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PH Value:4.66.0
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Dry solids : 75.0% 85%
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It is not easy to demould with low DE. But too high DE and boiling temperature may cause poor shape.
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Lump maltose
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DE : 38 45
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Boiling temperature : 140 150
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PH Value: 4.6 6.0
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Proper DE and boiling temperature is beneficial to increase output and save time. Too low tempeature may lead to poor tenacity.
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