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| Choosing Surups : Invert/Golden/Cane
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| Product |
Code |
Composition |
Colour |
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Typical Application |
| Invert Sugar |
IS01 |
Partial invert |
Clear Syrup |
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Used as a humectant (to attract moisture and so prolong shelf life) and flavour attractant. High sweetness value, enabling a 20% reduction in sucrose in fruit-flavoured drinks. Also used in cereal mixes and bars. |
| Invert Sugar |
IS02 |
Partial invert |
Clear Syrup |
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Used as a humectant and flavour attractant. High sweetness value. Glaze for hot cross buns, Swiss buns (icing) and muffins. Suitable in low-fat products as a replacement for glycerine, adding colour and flavour during baking. Also used to reduce crystallisation in icings and fondants that require a smooth, soft texture to be preserved over a period of time (increased shelf life). Inverts are used in ice cream and sorbets to increase scoopability by depressing the freezing point. This also helps to preserve the quality of baked goods, cakes and sauces that are stored frozen. Used in baking to help the dough rise. Controls baking time, retains water to prevent burning of dough, while lowering baking temperatures. |
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| Golden Syrup |
GS01 |
Full invert |
Clear golden colour |
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Distinctive mellow flavour. Performs same task as invert syrups but with added flavour and subtle colour. Used in baking, biscuits, cakes, flapjacks and puddings. No added flavours or colours - this is the traditional golden syrup made from natural sugar ingredients. With added treacle to produce stronger colour and flavour profile, withstands higher baking temperatures. |
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| Cane Syrup |
CS01 |
Partial invert |
Extra brown colour |
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Fructose content in the invert syrup extends shelf life of maple, making the maple a viable ingredient in bakery products, breakfast cereal and bars that require a maximum shelf life. Made from demerara sugar, stronger colour and flavour profile than golden syrup. Used in biscuits, cakes, puddings and preserves with low-acid fruits. Prevents crystallisation in finished product. |
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| Black Treacle |
BT01 |
Partial invert |
Clear black Colour |
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Full bodied colour and flavour profile, used in fruit cakes, toffee, preserves and savoury sauces. Very strong flavour profile but with a soft more rounded flavour. |
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