CEREAL MALTS AND SYRUPS
Cereal malts are produced by adding sprouted barley to a cooked cereal, following a process very similar to the natural digestive process; the enzymes in the sprouted barley break down the starches into simple sugars, which have a sweet taste. Starches, which are not sweet, are formed of very long chains of molecules of a type of sugar called maltose, which is sweet. Maltose is a disaccharide, composed of two molecules of a simple sugar, glucose. Two molecules of glucose joined together create a molecule of maltose, and many molecules of maltose joined together create starches.
Dextrins are half way between maltose and starches. They are intermediate sugars, formed by tens of molecules of maltose joined together, and are not sweet until saliva breaks them down into maltose molecules. When we eat starch, our saliva first dissolves it in dextrins, then – a small part – in maltose; further down the digestive process, in the digestive canal, the dextrins are completely broken down into maltose, thanks to enzymes produced by our pancreas.
WHAT IS THE DIFFERENCE BETWEEN MALT AND SYRUP?
Malt and syrup are produced following different methods, but their nutritional properties are not that different.
MALT is a product obtained by following the traditional method of adding sprouted barley to a cooked cereal; the enzymes in the sprout break down the starch into simpler and sweeter sugar.
CEREAL SYRUP is the product obtained following a more modern process, which is based on the same principles, but does not involve the use of sprouted barley; instead, the final product is achieved by adding purified enzymes to the cereal. The sweetener obtained using this method is 100% pure, as it contains only the cereal; therefore, if corn or rice are used, the syrup can be considered gluten free.
These syrups still retain a good percentage of complex sugars, minerals and vitamins, very similar to those found in traditional malts.
LA FINESTRA SUL CIELO SELECTS CEREAL MALTS AND SYRUPS WITH THE SAME CARE, MAKING SURE THEY ARE:
HIGH IN LONG CHAIN SUGARS*,
VERY LOW IN FRUCTOSE
*Acceptable percentage = or >19%