FOOD & PHARM

SYRUPS

Syrup is a refined suger solution where some of the sucrose is inverted to fructose and glucose, in order to give products the optimal properties. The result is a concentrated, viscous solution particularly suitable for baking. It brings out the taste and provides aroma, body and sweetness. It also makes the dough more flexible, has a positive sffect on the fermentation process and keeps the end product fresher for a longer period of time.

Syrup is produced in various colour and taste quslities, with each type having its specific area of application.

Syrup

Typically an 80 per cent partly inverted solution consis- ting of sucrose, glucose, fructose and mineral salts.
The combination of the various types of sugar prevents cryst- allisation. The very high sugar content guarantees a long shelf-life. Available in various colour and flavour options.
Syrup is mainly used in baked goods and confectionery.

Flavoured Syrup

Syrup is also manufactured with specific flavourings such as malt, honey and caramel. Flavoured syrup is used in products such as desserts, baked goods, marinades, sauces and dressings.