Simplified:
Sugar is 1:1 glucose:fructose. Count malto as glucose.
Your drink should have:
- 2:1 glucose to fructose (older school of thought)
- 1:1 glucose to fructose (newer school of thought)
- 5:4 glucose to fructose (hottest school of thought and expensive product marketing)
BUT…all of this only makes difference if going higher than 60g per hour. 60g glucose/malto per hour should be no problem (in average/general).
So I’d just do 40g malto and 40g sugar = 60g glucose and 20g fructose. Which will be pretty sweet by itself. Using more sugar (less malto) might make the ratio „better“ but adds even more sweetness…and then there is this (which I cannot assess but got me thinking recently):