SweetPure® M Wheat & Barley Malt Syrup
Today’s consumers want it all. Simpler labels and less processed foods, made with recognizable ingredients are a priority. At the same time, consumers are adjusting their taste profiles, opting for more balanced and less overtly sweet products.
SweetPure® M Wheat and Barley Malt Syrup offers similar functionality to a syrup high in maltose but is a more recognizable, label-friendly ingredient. Obtained from the treatment of wheat starch with barley malt, SweetPure® M is only mildly processed and meets ISO natural definition.
Thanks to its mild sweetening properties, medium viscosity, grainy taste and color, it’s a perfect fit for bakery and cereal applications.
Label-friendly ingredient
A nature-derived syrup from wheat and malted barley which answers consumers’ need for recognizable, less processed ingredients.
ISO natural definition
Undergoing only mild filtration, SweetPure® meets ISO natural definition, and is fit for use in end-products wanting to make a natural claim.**
* ISO/TS 19657:2017 ( https://www.iso.org/news/ref2254.html )
** Customers are in charge of how to communicate on naturality (depending on the country & their own policies).
SweetPure® in Action!
Our applications teams are constantly testing SweetPure® potential by creating delicious, on-trend prototypes.
Bakery
SweetPure® M delivers mild relative sweetness, perfect for example in chocolate chip cookies, where the sweetness of the sugars is complemented by the chocolate chunks.
Thanks to its medium viscosity, the light grainy taste and the browning (Maillard reaction), it helps to create delicious, crispy, oven-baked cookies.
Cereal Bars
SweetPure® M is characterized by a mild relative sweetness and medium viscosity. It is a perfect replacement for syrups high in maltose and as a binder in cereal and granola bars. It performs similarly in terms of taste, texture and appearance.
Coated Cereals
SweetPure® M can replace a syrup high in maltose for coating of cereal pieces. It behaves similarly in pre-scaling and upon heating. The light grainy color is not passed on to the end product, creating nice golden colored cereals. As it has a mild relative sweetness, it is a perfect ingredient to adjust consumer palettes to less sweet flavor profiles.
Production process
