Basic properties of sugar syrups:
- Obtained from crystallizing sugar.
- Product is purified, filtered and pasteurized.
- Deep brown colour.
- Aromatic (sweet/salty) in taste.
- Viscous.
- Long shelf life.
Functional advantages of use
| Product |
Properties |
Used in |
Advantages |
| Special industrial syrup |
- Deep brown colour and aromatic in taste
- Sweet/salty balance: sweetest of the dark syrups in the assortment
|
- Bakery products
- Breakfast cereals
|
- Large assortment in characteristic tastes
- When delivered at high temperature, easily pumpable and ready for use in your production process
- Natural product (without E-numbers)
|
| Dark sugar syrup |
- Deeper brown than Special Industrial syrup
- Also aromatic in taste
- Slightly less sweet than Special industrial syrup
- More viscous than Special industrial syrup due to higher Brix value
|
| Melado |
- Higher concentration of molasses
- Deeper brown than Dark sugar syrup
- Stronger in taste than Dark sugar syrup
|
- Important flavour in, for instance, liquorice, soy sauce, soup sauces, marinades, dressings, batter mixes
- As natural colorant in, for instance, (rye) bread, dark cake products, breakfast cereals and sweets (e.g. jelly gum)
|
| Purified molasses |
- Darkest and saltiest syrup with characteristic taste
|
| DB syrup |
- Blend of different molasses (sugarcane and beet)
|