Wheat, rice and rye syrups
1979
Bannar, Robert
Malt Products Corporation has recently introduced three new grain flavors in syrup form--wheat, rice and rye. This is the first time these flavors are available in syrup form. Each grain contributes its own character in terms of flavor, color and body. These syrups can be used for flavor and color in baked goods, cereals, confections, and beverages. The products are all natural. The grains are germinated and then quick-dried, ground and formed into a mash from which the syrups are extracted. The syrups have a long shelf life.
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Эту запись предоставил National Agricultural Library