Origin and botany
Rice is the name given to the cereal grains of the plant species Oryza sativa and Oryza glaberrima. Besides these two plant species, 17 other species belong to the rice genus, but they are not domesticated.
As a basis for our high-quality sweet, we have chosen an organic rice from a development project at the feet of the Himalayas in Pakistan.
Harvest and processing
The rice is finely milled. Water is then added to the rice flour so that the starch (the storage carbohydrate) can dissolve from the rice flour. Now the germination process is simulated by adding natural enzymes (amylases) to the water. They split the rice starch into smaller fragments, so that the starch is broken down more and more into its building blocks. In addition to oligosaccharides, many small and minute glucose molecules (glucose and maltose) are produced in this way. Finally, the syrup is gently thickened under vacuum and then dried to extract the rice sweetness.
Rice -the staple food of millions of people- is known for its good digestibility. Since rice is naturally low in gluten and fructose, we have found in the rice grain the basis for our allergy-friendly sweetener.
Rice syrup is particularly suitable for refining dishes and drinks due to its mild sweetness just like the rice sweetener. In addition, the rice sweetener is an ideal alternative to conventional powdered sugar due to its fine structure.