Slow-cooked 800

Barley syrup of low viscosity which has been highly intensified in colour and flavour by utilising the Maillard reaction to complex nitrogenous compounds.
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Suitable applications:

Plant-based burgers


Slow cooked to preserve it's unique taste

We add malted grains and water into a mash vessel and heat to an optimum temperature profile for starch and protein conversion. Non-soluble matter is then filtered out and the remaining liquid is evaporated under vacuum to enable the use of low temperatures, avoiding colour and flavour changes.

Product information

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Call: +44 (0)1449 618300