A Conversation for Maltesers

Exploding Maltesers !

Post 1

Uncle Ghengis

I remember hearing, long ago, the scret of how they make the crunchy middles of maltesers. Apparently, they shoot small pellets of malted dough into a vacuum chamber - which causes them to expand into their characteristic honey-combed texture. I don't know if it's really true, but I like the igenuity of this explanation. - I would have *guessed* that they would be made with bicarbonate of soda to get them to "rise". Does anyone know - for SURE ?

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Exploding Maltesers !

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