Maltose crackers

Maltose Crackers are a type of cracker made primarily from maltose, a sugar derived from malted barley. They are popular in many parts of the world, particularly in East Asia, where they are often served as a snack or accompaniment to tea.

History

The exact origins of maltose crackers are unclear, but they likely originated in China, where maltose has been used in cooking for centuries. They became popular in other parts of East Asia, including Japan and Korea, in the 20th century.

Production

Maltose crackers are made by combining maltose with flour, water, and sometimes other ingredients such as salt or sesame seeds. The dough is then rolled out and cut into individual crackers, which are baked until crisp.

Nutritional Information

Maltose crackers are a source of carbohydrates, due to the maltose and flour used in their production. They also contain small amounts of protein and fat, depending on the other ingredients used. However, they are generally low in fiber and vitamins.

Culinary Uses

Maltose crackers can be eaten on their own, or used as a base for other foods. In East Asia, they are often served with tea or used as a topping for congee, a type of rice porridge. They can also be used in baking, as a crust for cheesecake, or crumbled and used as a topping for ice cream.

See Also

• Cracker
• Maltose
• East Asian cuisine