Description
Wheat syrup is neutral, sweet and rather sparse.
Wheat syrup contains 21% fructose, 27% glucose and 17% maltose.
Tip:
If you use cereal syrups to sweeten dough or food, it may happen that it becomes thin due to the enzymes contained. If you want to prevent it, boil the syrup before use. For dishes you want to sweeten and thicken (e.g. sauces), put the syrup first, boil and then thicken. If you cook porridge, add the syrup right at the beginning of the cooking, not at the end to flavour. Follow these steps also when using other cereal syrups such as:
- Corn syrup
- Spelt syrup
- Rice syrup
- Barley malt syrup
Composition
WHEAT* (75 %), water. *product of controlled organic farmingAlergens
Gluten
Storage
Store at temperatures up to 20 °C.