Malt Syrup for Food Production

1. High malt syrup has been widely used in the candy, beverage, and dairy industries due to its mild temperature, good anti crystallization, antioxidant properties, moderate twist, good chemical stability, and low freezing point.

2. The application of high malt syrup in the baking industry. High malt syrup has low hygroscopicity, which can keep baked goods very constant, soft and delicious. The unique properties of high malt syrup have also been widely used in other food industries. If sauce, mooncake filling, ham sausage, convenience food, soy sauce, etc.

Coliform count (per 100g): ≤ 30

Dry matter: 73% -86%

PH value: 4.0-6.5

Residual sulfur dioxide: 40mg/kg

Lead (calculated as PB): ≤ 0.5mg/kg

De value: 38-60

Sugar boiling temperature: ≤ 130 ℃

Arsenic (calculated as AS): ≤ 1.0mg/kg

Total number of bacterial colonies (pcs/g)：≤3000

Appearance: Colorless or pale yellow, cool, transparent, with no visible impurities observed by the naked eye

Aroma and Taste: Odorless, Mild Sweet, Odorless Salmonella: Not detectable

packing:

1. Material: packaged in food grade plastic drums;

2. Packaging specifications: Net weight 25kg; Net weight 75kg; Net weight 300kg;

3. Storage conditions: Keep in a cool and ventilated place, not exposed to sunlight or rain.