malted milk balls – most disintegrate, some are chewy – why?

Question

malted milk balls – most disintegrate, some are chewy – why?

In: Chemistry

Answer 1

It’s the humidity.  If cooked ideally, the crispy malt center should melt in your mouth when coming in contact with your saliva.  However, if they are exposed to humidity, the crispy inside becomes a little moist and it becomes chewy.