Malto Dry is a carbohydrate derived from tapioca. It is produced
by hydrolysis of the starch and drying. Compared to Malto, its
botanical origin its specific drying process give it a very low
density and a very high oil absorption capacity. It has a very low
sweetening capacity compared to beet or cane sucrose and also
a lower sensitivity to colouring during cooking.
Properties: filler, oil absorption, stabilizer
Recommendations for use: same application as powdered sugar
Examples of typical applications: processing of sauce bases or
to infuse oil into powder, limiting the splitting of a dry fruit paste
Sweetness: about 30% of that of beet or cane sucrose