アリサン 麦芽シロップ 566g

This is what my mum used to give us kids during the war so we got our doses of minerals. Tastes just the same so lots of memories come up. Yup, I’m that old already, it must work. Love the stuff!

麦芽麦芽シロップより、強烈な黒糖の匂いと焦げ臭みがして・・・ちょっと無理です。

麦芽飲料ミロが大好きだった私ですが、ヴィーガン のような食生活をするようになってからミロを飲まなくなっていました(原材料の中に脱脂粉乳が入っていた為)。それで、味を再現出来ないかと考えてこの麦芽シロップを購入してみました。麦芽シロップを水で溶き豆乳と甘酒で飲みましたが、とても美味しかったです。ココアパウダーを入れたらミロの味に近づくと思いましたが、ココアパウダーもありませんでしたし、ココアパウダー無しでもとても美味しかったのでそのまま飲みました。ご馳走さまでした。

フランスパンの生地に使用しています。本やネットのレシピでは、『モルトエキスやモルトシロップ』などと書かれているものです。モルトについての役割は、・酵母の餌になる・生地の膨らみ、伸びが良くなる・焼色がきれいに付くこれらのメリットがありますが、主に焼色に断然違いがあります。ハード系のパンをつくるのであれば、１瓶あっても良い商品です。

Very good product. Use it for my sourdough. Good price. Buy it from here anytime I need it. It’s delivered quickly so I don’t have to wait for long time. Highly recommended this product.

Excellent quality. Definitely a necessity when making bagels! Improves texture and taste so the bagel tastes like a bagel and not just plain bread dough! Came safely packed even though syrup is contained in a glass jar.

We couldn’t find this anywhere in stores, but it really improved the texture and color of the bagels. My bagels also seem to last longer now! I definitely think it was worth the money especially for the amount you receive, it’s a huge jar. I included a before photo (on cookie tray) and after photo (on cutting board) to show the difference! Highly recommend this product if you’re wanting to improve your at home bagels.

Added flavor to my homemade bagels, thanks!

This is the secret weapon when baking bread, or anything you want to impart a slightly malted caramel flavor to, I started using this years ago with my Belgian waffles. A plastic disposable spoon, dip it in and whatever stuck to the spoon, I would dissolve in a small amount of hot water. This is sticky stuff. It's very thick, so whatever you attend to use to measure it with you're going to be washing with hot water. It is a excellent nutrient for yeast in bread baking and pizza making. When making a pizza crust this is the secret that most Pizzeria is don't ever want to admit they use. It's a singular sugar, that's easily absorbed by the yeast, which gives them a punch when rising. Also when kept in the refrigerator it seems to have almost an indefinite Shelf life. The first jar I bought of it was 10 years ago or more. And I just ran out of it a few months ago and had to another. A little bit goes a long way with this stuff I wouldn't try to use it to replace sugar as the flavor is way too strong. For me it works well as a additive when baking for making waffles. It simulates the flavor of malted milk in Crusty's brand Belgian waffle mix without having to have malted milk powder around. Just a hint if you're making Belgian waffles with this, and you're using the Crusty's brand mix. Mix the batter together the night before add a little extra sugar than what they call for and a small amount of vanilla. Put the batter in the refrigerator overnight, the next morning crack two eggs for the egg whites only beat the egg whites to stiff pics, and carefully fold into the batter. This will give you Krispy restaurant style Belgian waffles. I did a lot of research on this when I was trying to duplicate the waffles that I got at the breakfast bar at a hotel.