Syrup is a clear, colorless and very dense, viscous sweet liquid that is odorless and has a consistency of very thick honey. Contains about 40% of reducing substances, glucose 14-20%, maltose 29-37%, maltotriose 10-14%. According to the recipes developed by technologists, the use of streams of starch caramel replaces from 30 to 100% of sugar.
– increases the elasticity of the bread crumb
– does not distort the aroma of bakery products (in contrast to sugar)
– increases the shelf life of finished bakery products
– when stored and used, syrup is a more environmentally friendly product than sugar.
Storage conditions: at a temperature of 8-12 ° C without exposure to direct sunlight
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