Syrup (sugar syrup) is obtained by mixing various by-products that are obtained when white sugar is produced from beet or cane sugar. Syrup is a viscous sugar solution that consists of sugar (sucrose), glucose and fructose. This combination of different sugar types prevents crystallisation, while the very high sugar content (approx. 80%) guarantees a long shelf life.
Different types of syrup are made by mixing the various by-products in various ways, resulting in variations in regard to colour and flavour. The colour and flavour are primarily derived from small amounts of mineral salts and other substances that are naturally present in the raw materials, but salt may need to be added to obtain the right flavour profile. Each syrup type is tailored to a specific area of use. Syrup is especially useful as a baking ingredient, but is also used for making confectionery, ice cream and desserts.
Light Syrup is the classic basic syrup for making sweets, cookies, desserts, sauces, meat dishes.
Dark Syrup is more distinctive and aromatic, with a full-bodied, toffee-like flavour. It is ideal in gingerbread and chocolate toffee, and as a flavour-enhancer in many savoury dishes.
White Baking Syrup is ideal for making sweet yeasted pastries. It keeps yeasted pastries soft and fresh for longer and improves their flavour. White Baking Syrup is also ideal for making sweets, ice cream and other deserts, and for cooking. It makes pizza bases extra soft and fluffy.
Light + Dark Bread baking Syrup = Bread baking Syrup We are now introducing a new Bread Syrup that will replace our Light and Dark Bread Syrups. The new Bread Syrup contains more malt than previously – 20%. This makes the bread tastier and moister because malt enhances the syrup's outstanding baking properties. The new Bread Syrup is ideal for making both light and dark bread.
Measures and weight: Syrup
100 ml = 140 g
1 tbsp = 20 g
1 tsp = 7 g
Nutritional values per 100 g
|Energy||1309 kJ/308 kcal|
|- of which saturates||0 g|
|- of which sugars||69 g|