Comments on: Maltose

By: Martin

Martin — Tue, 06 Aug 2013 12:25:21 +0000

Is the place Bee Tin same as Eng Bee tin?

By: Jeanette

Jeanette — Sat, 01 Jun 2013 16:29:01 +0000

I purchased some the same brand of Maltose in your image to make char sui for the first time. It came out very good, but the maltose was super thick and hard to use. It was NOT pourable and since so much of it stuck to the spoon, there was much wasted. Is there an easier way to use this? Would heating it in the microwave a bit make it pourable?

By: Betchay

Betchay — Fri, 11 May 2012 03:43:49 +0000

I use glucose for my fondant recipe.I wonder if it can be substituted for maltose

By: juls

juls — Tue, 08 May 2012 00:57:02 +0000

MM, have you tried glazing this over lechon? just a wild thought…

By: Chinky

Chinky — Sun, 06 May 2012 10:37:50 +0000

Thanks for the tip on maltose,MM.

bettyq, will try it oncandied sweet potatoes!

By: Akeeno

Akeeno — Sun, 06 May 2012 04:15:02 +0000

I have been experimenting on different flavors of sauce for our fried chicken recipe project. I saw some glucose syrup at SM Hypermarket last friday but was hesitant to buy because it did not say on the label that it is for marinades and sauces. I am now confident with maltose after reading your post. Thank you, MM for the infos. :)

By: fabulosa

fabulosa — Sun, 06 May 2012 02:17:02 +0000

thanks for the tip :)

By: kim e

kim e — Sun, 06 May 2012 00:39:02 +0000

used to think that maltose was just like high fructose syrup or sugar syrup. learned something new today. =)

By: Guada

Guada — Sat, 05 May 2012 23:55:59 +0000

You make learning so much fun !!! Thanks…. On my way to Divi…

By: PITS, MANILA

PITS, MANILA — Sat, 05 May 2012 22:49:04 +0000

Thanks, MM! Maltose, it is for next time …