Clearspring Organic Rice Malt Syrup 300g

This delicious amber-coloured syrup has a rich, mellow taste with a subtle caramel-like flavour. Made by the malting of organic cereal grains, it retains their natural sweetness and characteristics. A great, versatile alternative to refined sugar. Enjoy it in your favourite drinks, as a topping on pancakes and porridge, or try making homemade granola.

• Organic
• Plant-based
• 100% plant-based ingredients
• No refined sugar, just naturally balanced flavour
• Free from artificial ingredients and preservatives
• Single ingredients / Non-refining process
• Reusable zero waste packaging
• Great alternative to refined sugar
• Organic & Vegan
• For hot drinks, desserts and baking

Clearspring malt syrups have a rich, mellow taste, and a milder sweetness than that of sugar, honey or maple syrup. As a result they are less likely to overpower the taste of other foods and can be used to sweeten hot drinks and baked foods, as well as toppings for cakes, pancakes and desserts.

Rice malt syrup has a subtle caramel flavour similar to butterscotch, which adds sweetness to your recipe with a subtle flavour.

Note: When using malt syrups instead of sugar in baking you will need to add them to the liquid ingredients in the recipe rather than the solid ingredients such as flour. You may also need to adjust the quantities of solid ingredients to avoid creating a batter that is too wet.

Traditional Malting:
This method consists of sprouting organic grains to release a wide range of naturally occurring digestive enzymes to breakdown the cereals's starches, proteins and fats. These starches are broken down into natural sugars to create a deliciously flavoured syrup extract with a balance of maltose and other sugars. This dark-brown, thick and sticky syrup with a distinctive malty flavour is about half as sweet as refined white sugar.

By contrast, most grain syrups nowadays are made using laboratory produced enzymes that quickly and cheaply convert the starches of the grain into simpler sugars. Whilst yields from traditional malting may be lower than those from the laboratory enzyme process, the wider range of enzyme activity involved with malting creates a fuller flavour and can offer better digestibility.

Glycemic Index:
The glycemic index is a measure of how quickly blood glucose levels rise after eating a particular type of food. Foods that rapidly release glucose rate high on the glycemic index (GI) and foods that slowly release glucose rate low. But the GI rating alone does not give you all of the information you need to determine a food's effect on your blood sugar. It only tells you how quickly the carbohydrates in a food should turn into sugar in your blood. The glycemic load (GL) tells you how much of that carb the food contains. And of course the amount you eat of that particular food is also a huge factor in the rise of your blood sugar.

Rice* (83%), malted BARLEY *. *organically grown