→ Maltose syrup

Maltose syrup

The production of maltose syrup is another activity of the company "Miranda" that results in a maltose syrup of the purest composition. It is made from selected wheat starch.

Maltose syrup, like glucose, is very popular in confectionery and bakery production, as it can significantly prolong the freshness of bread and baking.  The producer of maltose syrup in the city of Vladikavkaz “Miranda” offers to buy the product with delivery to any region of the country.

Maltose treacle represents sweet dense syrup of light brown color which is produced by the saccharification of starch of wheat flour by enzymes of barley malt without use of acids and chemical catalysts. The process of obtaining maltose syrup in our production is completely natural, so You can rest assured in the quality of the product. Due to the low glucose content, malt syrup does not crystallize during storage, it is not very hygroscopic, which is important for the confectionery industry, since it requires less added sugar.

Maltose syrup is most commonly used in the preparation of baby food, as it contains a third less sugar.It doesn't cause allergic reactions to glucose therefore can be considered as a hypoallergenic product.

Bread baked with the addition in the dough of 7.5% maltose syrup within 72 hours preserves the elasticity of the crust and crumb, while the control bread is losing these qualities. That is why the use of maltose syrup as a stabilizer, prolonging the consumer qualities of bread and baking is very important for bakery production.

The company "Miranda", which produces maltose syrup in the city of Vladikavkaz, offers to buy its product at an affordable price to food industry companies.