Quick to cook, delicious flavour & easily digested, Organic Udon Noodles are satisfying & versatile. Artisan family producers slowly air dry & mature these noodles to concentrate their flavour. They can be used all year round in a wide range of Asian & Western dishes, including piping hot noodles in broth, satisfyingly rich stir fries, & succulent summer salads. Clearspring Japanese Noodles are made to traditional recipes, & are all egg-free & certified organic. ...

Malt syrups are mild & less likely to overpower flavours of other foods, unlike honey & maple syrup. Clearspring Organic Malt Syrup Barley 330g is rich, dark, & toffee-like & is made in Europe using the traditional malting process. It makes the perfect addition to your favourite hot drinks & baked goods. ...

Malt syrups are mild & less likely to overpower flavours of other foods, unlike honey & maple syrup. Clearspring Organic Malt Syrup Barley 330g is rich, dark, & toffee-like & is made in Europe using the traditional malting process. It makes the perfect addition to your favourite hot drinks & baked goods. ...

Organic Kosher Vegan Wheat Free Nut Free Clearspring malt syrups have a rich, mellow taste, & a milder sweetness than that of sugar, honey or maple syrup. As a result they are less likely to overpower the taste of other foods & can be used to sweeten hot drinks & baked foods, as well as to top breads, cakes, pancakes & desserts. This thick syrup is made by the traditional malting of cereal grains. Traditional malting produces a rich & delicious flavour & provides a balance of maltose & complex sugars.  Enjoy as a sweetner for hot drinks & as a topping for breads, pancakes & desserts. This method consists of sprouting organic barley to release a wide range of naturally occurring digestive enzymes to breakdown the starches & also the proteins & fats of the cereal grain they are mixed with. The starches of the grain breaking down into sweeter tasting natural sugars create a deliciously flavoured syrup extract with a balance of maltose & other sugars. By contrast, most cereal syrups nowadays are made using laboratory produced enzymes that quickly & cheaply convert the starches of the grain into simpler sugars. The range of enzymes involved is limited, their activity is precisely targeted at the starch, & the resulting syrup has a light & quite sweet taste. Whilst yields from traditional malting may be lower than those from the laboratory enzyme process, the wider range of enzyme activity involved with malting creates a fuller flavour & can offer better digestibility.  For this reason Clearspring likes to offer cereal syrups made by the traditional slow malting method. It's like choosing a loaf of bread that has been slowly made with natural sourdough in preference to one quickly made using commercial yeast. ...

Organic Kosher Vegan Wheat Free Nut Free Clearspring malt syrups have a rich, mellow taste, & a milder sweetness than that of sugar, honey or maple syrup. As a result they are less likely to overpower the taste of other foods & can be used to sweeten hot drinks & baked foods, as well as to top breads, cakes, pancakes & desserts. This thick syrup is made by the traditional malting of cereal grains. Traditional malting produces a rich & delicious flavour & provides a balance of maltose & complex sugars.  Enjoy as a sweetner for hot drinks & as a topping for breads, pancakes & desserts. This method consists of sprouting organic barley to release a wide range of naturally occurring digestive enzymes to breakdown the starches & also the proteins & fats of the cereal grain they are mixed with. The starches of the grain breaking down into sweeter tasting natural sugars create a deliciously flavoured syrup extract with a balance of maltose & other sugars. By contrast, most cereal syrups nowadays are made using laboratory produced enzymes that quickly & cheaply convert the starches of the grain into simpler sugars. The range of enzymes involved is limited, their activity is precisely targeted at the starch, & the resulting syrup has a light & quite sweet taste. Whilst yields from traditional malting may be lower than those from the laboratory enzyme process, the wider range of enzyme activity involved with malting creates a fuller flavour & can offer better digestibility.  For this reason Clearspring likes to offer cereal syrups made by the traditional slow malting method. It's like choosing a loaf of bread that has been slowly made with natural sourdough in preference to one quickly made using commercial yeast. ...