Low-Sugar Cake Syrup

Make sucrose-free bread a lot much less sugary, sweeter, increased functional, and healthier

O Sucrose)

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

Bread made from powdered sugar syrup has a whole sugar content material fabric 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 larger refreshing

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

Product software program notes

Base formula

Powdered sugar is used in conjunction with the syrup

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

Factory manufacturing recommendations

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

Flour -------- a hundred percentage yeast ------- 1.8%

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

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

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

Eggs -------5%

Artisan bread barring sucrose syrup - 16% 6

Artisan bread barring 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 moreover be divided into immoderate invert syrup (DE60~70), medium invert syrup (DE38~42), and low invert syrup (DE20 or less). The product kinds are:

maltose

It is a disaccharide composed of two single-molecule glucose, which has low sweetness and increased thermal stability than glucose, and can accumulate glucose and extraordinary oligosaccharides through oxidation reaction, and can moreover be converted into maltitol and glucosanol. The maltose is boiled at a temperature of 155°C. Higher temperature than ordinary sugar boiling.

oligosaccharide

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

Low invert sugar

The DE charge is under 20, the critical factors are dextrin, soluble in water, now now not sweet, user-friendly to digest, now now not moisture absorption, splendid for thickener. Low invert sugar can be used with the useful resource of acid strategy and acid enzyme method. The acid filtration approach is difficult, the solubility of the product is low, and it is on hand to be turbid or coagulated. Segmented liquefaction is preferred.