M altose molasses is a universal improver for the production of bread and confectionery: desserts, cakes, glazes, juices, sweets, ice cream. It has a positive effect on the taste of products, including beer, as it contains a large amount of fermentable sugars. In the production of alcohol, m altose syrup is used to soften the taste and give a characteristic aftertaste.
Raw materials for m altose syrup are some varieties of corn, barley, millet, sorghum and other crops. Starch-containing substances obtained from raw materials are saccharified with the help of enzymes, the resulting syrup is filtered with activated carbon and boiled until a certain consistency is obtained. Molasses is a syrup consisting of simple sugars (for example, glucose) and other impurities that are not harmful to human he alth. It has a yellow-brown color and a sweet aftertaste with the smell of barley m alt. M altose syrup does not contain synthetic and artificial substances, there are no food additives in its composition. Also, it is not genetically used in its production.modified raw material.
As a result of special studies conducted by the Clinic for Therapeutic Nutrition, it was concluded that molasses is a product that is well absorbed by the human body, and a very high rating was given to its nutritional characteristics. Based on this, it is recommended to use molasses in the nutrition of children, as a dietary product for patients in hospitals, sanatoriums, rest homes.
The glucose content in it is not very high (25%), so the product does not crystallize even during long-term storage has insignificant hygroscopicity. These characteristic qualities are very convenient in the production of bakery and confectionery products.
M altose syrup is produced in different names, differing from each other in the amount of glucose they contain:
- M - 40 - used in the production of juices, ice cream, desserts, etc..d;
- M - 50 - used in the production of beer. Manufacturing plants are increasingly abandoning sugar in production and are increasingly using its substitutes, including m altose syrup. Thus, tests have been successfully carried out to replace sugar with molasses in the production of candies. Thus, molasses is a dietary, safe sugar substitute (1 kg of m altose syrup corresponds to 0.7 kg of sugar).
In addition, it undoubtedly affects the improvement of the quality of bread products. When it is added to the dough 10.7%, the gas-holding capacity of the flour improves, which gives an increase in the volume of bread, improves its porosity. Atadding 7.5% molasses to the dough slows down the process of staleness of bread, increases its shelf life, the softness of the crumb and the elasticity of the crust are preserved up to 72 hours. The bread is more fragrant and tastier. M altose syrup in the production of beer significantly (2-3 times) reduces the fermentation process (the natural fermentation process is 4-6 months). This factor is used by brewers to increase production and save money.
Manufacturers, using m altose syrup in their production, significantly reduce the cost of products, as they do not use, or use in small quantities, sugar. This type of molasses is introduced into the recipe at the same stage of the technological process as when using artificial honey, caramel molasses, syrup. Molasses improves the taste, color, density, texture of the final products. The result is a finished product that is exceptional in appearance and taste.
