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In this application various amounts of the sugar used in the recipe have been substituted by spraymalt from 25% up to 100%.

At 50% and 100% replacement the basic texture of the sponge is most probably unacceptable. However, at 25% replacement with spraymalt sensory panel comments of 95% of respondents indicated a preference for this variant citing improved appearance, taste and texture. The crust colour developed more quickly allowing a reduction in bake time of 10%.

sponge