Malto Dry is a carbohydrate derived from tapioca. It is produced by hydrolysis of the starch and drying. Compared to Malto, its botanical origin its specific drying process give it a very low density and a very high oil absorption capacity. It has a very low sweetening capacity compared to beet or cane sucrose and also a lower sensitivity to colouring during
Properties: filler, oil absorption, stabilizer
RECIPES WITH MALTO DRY
Recommendations for use: same application as powdered sugar.
Examples of typical applications: processing of sauce bases or to infuse oil into powder, limiting the phase shift in a dried fruit paste
Sweetness: about 30% of that of beet or cane sucrose