Less Sugar Bread Syrup

Make sucrose-free bread much less sugary, sweeter, greater functional, and healthier

O Sucrose)

Powdered sugar syrup does no longer include sucrose, i.e. the bread made is sucrose-free bread

Bread made from powdered sugar syrup has a complete sugar content material of <5%, which is low in sugar

(100 sweet) The sweetness of powdered sugar syrup is equal to the sweetness of sucrose, and the sweetness is greater refreshing

Prebiotics: Powdered sugar syrup incorporates prebiotics (isomalto-oligosaccharides, polydextrose)

Product software notes

Base formula

Powdered sugar is used in conjunction with the syrup

The quantity of powdered sugar is 4%~6% of flour, and the quantity of syrup is 14%~16% of flour

Factory manufacturing recommendations

The quantity of powdered sugar is 6% of flour, the quantity of syrup is 16% of flour, and the quantity of yeast is 1.6%~2% of flour

Flour -------- a hundred percent yeast ------- 1.8%

Artisan bread improver ------0.7% milk taste powder-------------- 0.396

GLYCERIN---------------19G

Water (adjusted for flour) ----- 38%

Eggs -------5%

Artisan bread barring sucrose syrup - 16% 6

Artisan bread except sucrose sugar powder -6%

Salt ----1%%

Artisan overflow bread emulsifier-------1%

Butter ------------ 1096

Preservatives - lick and add in accordance to the countrywide standard

According to the liquid glucose value, it can additionally be divided into excessive invert syrup (DE60~70), medium invert syrup (DE38~42), and low invert syrup (DE20 or less). The product sorts are:

maltose

It is a disaccharide composed of two single-molecule glucose, which has low sweetness and greater thermal balance than glucose, and can acquire glucose and different oligosaccharides thru oxidation reaction, and can additionally be transformed into maltitol and glucosanol. The maltose is boiled at a temperature of 155°C. Higher temperature than regular sugar boiling.

oligosaccharide

It refers to maltotriose and tetrasaccharide, which have low DE value, excessive viscosity and bad moisture absorption, and are appropriate for making tough candy, ice cream, pastries and so on.

Low invert sugar

The DE price is beneath 20, the essential elements are dextrin, soluble in water, now not sweet, effortless to digest, now not moisture absorption, appropriate for thickener. Low invert sugar can be used with the aid of acid approach and acid enzyme method. The acid filtration technique is difficult, the solubility of the product is low, and it is handy to be turbid or coagulated. Segmented liquefaction is preferred.