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Less Sugar Syrup

Syrup is a viscous solution with a high concentration of sugars made by boiling or other techniques. The raw materials used to make syrup can be sugar water, sugar cane juice, fruit juice or other vegetable juices. Due to the very high sugar content of the syrup, it can be stored for a relatively long time without refrigeration in the sealed state. Syrup can be used to make drinks or sweets.

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Product Details

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

O Sucrose)

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

Bread made from powdered sugar syrup has a whole 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 includes prebiotics (isomalto-oligosaccharides, polydextrose)

Product utility 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 country wide standard

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

maltose

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

oligosaccharide

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

Low invert sugar

The DE cost is beneath 20, the essential aspects are dextrin, soluble in water, no longer sweet, convenient to digest, now not moisture absorption, appropriate for thickener. Low invert sugar can be used by means of acid approach and acid enzyme method. The acid filtration approach is difficult, the solubility of the product is low, and it is handy to be turbid or coagulated. Segmented liquefaction is preferred.