tag:blogger.com,1999:blog-5445569787371915337.post3197083104734688894..comments2024-03-29T05:24:30.793-07:00Comments on Shut up about Barclay Perkins: Beanes' Patent Grist (part two)Ron Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-5445569787371915337.post-51443069606859485202022-09-17T04:22:19.290-07:002022-09-17T04:22:19.290-07:00Maltodextrin!Maltodextrin!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-49996166214126316202022-09-15T06:43:13.857-07:002022-09-15T06:43:13.857-07:00This looks indeed similar to the way rice syrup ak...This looks indeed similar to the way rice syrup aka maltose syrup is made. In that case starch is dissolved in water and treated with acid so that some starch is broken in to maltose, glucose etc and about 20% are left as dextrins. The kilning at high temperatur would darken the colour. So brown rice syrup sounds like a good substitute.Christoph Riedelnoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-30265914125135868852022-09-15T05:28:05.647-07:002022-09-15T05:28:05.647-07:00Or use a combination of flaked rice and dextrin?Or use a combination of flaked rice and dextrin?Andy Holmeshttps://www.blogger.com/profile/12140380469167576445noreply@blogger.com