Contacts

Russia, Kazan, Galiaskara Kamala, 39

General questions

+7 (843) 292-15-16

 

+7 (843) 292-10-88

Sales department

+7 (843) 292-15-87

 

+7 (843) 292-01-65

E-mail:

maltoza@list.ru

Malt maltose syrup

Патока мальтознаяProduced in concordance with State Standard of Russian Federation
OST 10-228-98

Composition: maltose, dextrin, other sugars.

Ingredients:
corn, barley malt.

Range of application: the baking and confectionery industry, alcohol-free drinks manufacturing, alcoholic drinks softening.

The malt  maltose syrup represents a sweet dense syrup of light brown color and made out of corn flour and barley malt by hydrolysis of a corn starch by enzymes of barley malt without application of acids or chemical catalysts.

The malt maltose syrup represents sweet dense syrup of light brown color and made out of corn flour and barley malt by hydrolysis of a corn starch by enzymes of barley malt without application of acids or chemical catalysts.

Addition of malt maltose syrup in dough improves quality of the bread. Crust of bread is getting ruddier and glossy, the crumb is more resilient, and bread becomes tastier and fragrant. The volume of bread increases. Bread remains fresh longer.

Due to the low contents of glucose, malt maltose syrup does not crystallize eventually, it is low absorbent liquid. One kg of malt maltose syrup may replace on sweetness about 0,7 kg of sugar. That is important for the bakery and confectionery industry because allows replace sugar for more healthy malt syrup.

The malt maltose syrup meets the requirements showed to substitutes of sugar used at manufacturing of children's meal because saccharose or glucose can be allergens. The malt maltose syrup raises quality of bread also it is irreplaceable in preparation of confectionery products. The malt maltose syrup can be used as a ready product for preparation in domestic conditions of wines, jam, berry canned food, baked goods.

 

Organoleptic properties and physicochemical parameters of
Malt maltose syrup produced by JSC "Tatkrakhmalpatoka":

  • Taste sweet with malt flavor;
  • Easy malt smell without an extraneous smell;
  • Color from light brown up to brown;
  • Solids content 78 %;
  • Content maltose in recalculation on solids not less than 65 %;
  • Mass fraction of the common ashes in recalculation on solids no more than 1,2 %;
  • Acidity no more than 12 cm³ a solution of sodium hydroxide of concentration at 1,0 mole/dm3 on 100 gr. of a product;
  • pH value not less than 5;
  • Sugar structure - maltose 62-67 %, dextrin 20-25 %, other sugars 13 %;
  • Energy value 100 gr. of a product 340 kcal;
  • Food value 100 gr. of a product: carbohydrates 93-95 gr., protein 2,5-2,8 gr.;
  • The period of storage at temperature not higher than +25° Celsius - with acidity no more than 9,5 units - 12 months, with acidity no more than 12 units - 6 months.

 

At the separate request JSC «Tatkrakhmalpatoka» makes malt maltose syrup of dark color which is used for manufacturing a grade of bread "Borodinsky" and others floury products. The main market for dark malt maltose syrup is disposed in Moscow and Moscow region.

The malt maltose syrup can be delivered in bulk by syrup tanker at average weight 21,3 tons or in polyethylene barrels at 70 kg and 220 kg.

At the requests of buyers we will send out the samples of malt  maltose syrup.