Cocoa powder occurs when the fat, called cocoa butter, is removed from the cacao beans during processing. The remaining dried solids are ground into the product sold as cocoa powder.

Cocoa Powder

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Made from corn the glucose in corn is extracted and refined, leaving a thick and gooey light golden syrup that is purely glucose. Dissolves well in liquids and is used in foods to soften texture, add volume, prevent crystallization of sugar, and enhance flavor.

Corn Syrup

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Made from concentrating corn syrup to less than 10% water. Glucose content of the syrup must be at least 88% by weight to qualify as a corn syrup solid.

Corn Syrup Solids

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Name of a simple sugar made from corn and is chemically identical to glucose, or blood sugar. Often used in baking products as a sweetener, and can be commonly found in items such as processed foods and corn syrup.

Dextrose

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Derived from corn like high fructose corn syrup. Extra processing steps result in the crystalline product that is close to 100% pure fructose. Federal standards define crystalline fructose be at least 98% fructose with the remaining 2% as water and minerals. This nearly pure fructose sweetener is 20% sweeter than sucrose (also known as table sugar) and high fructose corn syrup and has been around for about 20 years.

Crystalline Fructose

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A sweet liquid made by bees using the nectar from flowers. Has high levels of monosaccharides, fructose, and glucose, and contains about 70% to 80% sugar, which provides its sweetness. Also has antiseptic and antibacterial properties.

Honey

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A grain that has been sprouted, dried and grounded into a powder. These active enzymes (diastase) release sugars from the flour / starch which help to grow yeast. Also promotes a nice golden crust and a good rise and oven spring.

Dry Malt Powder

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An unrefined sweetener processed by extraction from sprouted, i.e., malted, barley, containing approximately 65% maltose, 30% complex carbohydrate and 3% protein. Dark brown, thick and sticky, and possesses a strong distinctive flavor described as “malty”.

Malt Syrup

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A white powder made from corn, rice, potato starch, or wheat. A highly processed plant product. Starches are first cooked then acids or enzymes such as heat-stable bacterial alpha-amylase are added to break it down further. Easily digestible, being absorbed as rapidly as glucose and may be either moderately sweet or almost flavorless.

Maltodextrin

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