Critique my Christmas Recipe, please.

[dave-o]

I suppose the question is: Why would a manufacturer go to the trouble of producing a malto dextrin syrup?

I guess because:

Maltodextrin Syrup 20 DE is a wonderful organic composition, which gives you the pleasure to enjoy the sweetness of sugar and the perceived energy from it without bothering for rising blood sugar levels

Not sure what it's got to do with Mollasses/Black Treacle though.

Interestingly:

In Australia, molasses is fermented to produce ethanol for use as an alternative fuel in motor vehicles,

(wiki)

I can't see that they'd use it for that unless it was pretty efficient.

[Manx Guy]

Interesting... Any visitor to the northern coastal area of Queensland cant fail to notice the amount of sugar cane they grow.... As far as I know molases is a by product of the sugar refining process, so they have LOADs of the stuff...

I would imagine its about 70-80% fermentable (depending on type of yeast) but is usually used in animal feed due to the strong taste it imparts and the amount of energy (therefore expense) needed to further refine it for human general food consumption.

Fermenting and processing it into industrial solvents or fuel seems like a good way to go...



Guy