High Maltose Syrup is manufactured by controlled enzymatic saccharification of liquefied starch using beta-amylase, often combined with pullulanase to maximize maltose yield. The resulting syrup typically contains 50-70% maltose on a dry basis. The high maltose content provides lower sweetness intensity, significantly reduced hygroscopicity, excellent thermal and color stability, and minimal Maillard browning at elevated temperatures. These properties make it particularly valuable in hard candy manufacturing and brewing applications.