Soft sugar is made by carefully mixing granulated sugar with invert sugar syrup. By varying the size of the sugar crystals and the quantity of syrup, Suiker Unie produces different sorts of soft sugar. Each sort has its own characteristics and application possibilities, giving your end product the qualities desired.
By adding caramel and candy syrup, the yellow and brown soft sugars acquire a specific flavour and colour.
Many applications
Soft sugar is used in cakes and pastries, sweets, sauces and special drinks such as beers and Irish coffee. Yellow and brown soft sugars are frequently used in sauces (satay) and sweets. Dark brown soft sugar is used in buns and spiced biscuits.
Soft sugar versus ordinary granulated sugar
- The baking product browns faster and the flavour and colour improves
- The end product remains fresh longer and it can be stored longer.
- Soft sugar crystals dissolve more quickly in dough.
- The caramel and candy syrup give baking products an attractive colour and a characteristic,
delicious flavour.
- With biscuits the structure is less open, making them crispier.
Basic assortment
Suiker Unie soft sugar is available in the colours white, yellow, brown, dark brown and extra dark brown. The soft sugar is packaged in 25 kg plastic sacks.
In addition to our basic assortment and standard packaging, customised packaging is negotiable. |