| #1 Liquid Sucrose – 67.5% | Golden Barrel | #1 Liquid Sucrose – 67.5% is a high purity solution produced from refined granulated sugar. Product is used in canned and bottled products, dairy products, soft drinks, processed foods, confectionery and baking. Liquid is made by dissolving purified cry...view more #1 Liquid Sucrose – 67.5% is a high purity solution produced from refined granulated sugar. Product is used in canned and bottled products, dairy products, soft drinks, processed foods, confectionery and baking. Liquid is made by dissolving purified crystalline sucrose in heated water, which is then filtered, cooled, and stored. The exacting chemical, physical, and microbiological standards of this sugar make it ideal for use in products whose formulation receives limited processing. view less | |
| #2 Liquid Sucrose – 67.5% | Golden Barrel | #2 Liquid Sucrose – 67.5% is a high purity solution produced from refined granulated sugar. Product is used in canned and bottled products, dairy products, soft drinks, processed foods, confectionery and baking. Liquid is made by dissolving purified cryst...view more #2 Liquid Sucrose – 67.5% is a high purity solution produced from refined granulated sugar. Product is used in canned and bottled products, dairy products, soft drinks, processed foods, confectionery and baking. Liquid is made by dissolving purified crystalline sucrose in heated water, which is then filtered, cooled, and stored. The exacting chemical, physical, and microbiological standards of this sugar make it ideal for use in products whose formulation receives limited processing. view less | |
| #2 Sanding Sugar | Golden Barrel | #2 Sanding Sugar is a type of confectionery ingredient used in baking. It adds a sparkle and flavor for decorating to baked goods, candies, cookies/biscuits and other desserts. It is sweet like other types of sugar, but coarser. Product can described a...view more #2 Sanding Sugar is a type of confectionery ingredient used in baking. It adds a sparkle and flavor for decorating to baked goods, candies, cookies/biscuits and other desserts. It is sweet like other types of sugar, but coarser. Product can described as a dry, crystalline white refined sugar with a free-flowing capacity. view less | |
| 36DE Corn Syrup | Golden Barrel | 36DE Corn Syrup is derived from corn starch and is an acid conversion syrup bland in flavor, slightly sweet and colorless for use in baked goods, confectionery, beverages, dressings, powdered mixes, cereals and snack foods. Syrup helps to keep foods mois...view more 36DE Corn Syrup is derived from corn starch and is an acid conversion syrup bland in flavor, slightly sweet and colorless for use in baked goods, confectionery, beverages, dressings, powdered mixes, cereals and snack foods. Syrup helps to keep foods moist and sweet and prevent sugar crystallization. Syrup is an ideal choice for use in products such as ice cream and frozen novelties due to product's ability to provide desirable bodying characteristics through crystal formation. view less | |
| 42DE Corn Syrup | Golden Barrel | 42DE Corn Syrup is an acid-converted syrup, having a pleasant sweet taste and bland odor. It is colorless and of medium viscosity. 42/43 Corn Syrup is widely used in candies, jams, jellies, fountain and table syrups, where it imparts flavor, body, and moi...view more 42DE Corn Syrup is an acid-converted syrup, having a pleasant sweet taste and bland odor. It is colorless and of medium viscosity. 42/43 Corn Syrup is widely used in candies, jams, jellies, fountain and table syrups, where it imparts flavor, body, and moisture retention. view less | |
| 62 DE Corn Syrup | Golden Barrel | 62 DE Corn Syrup is an acid-enzyme converted syrup. It has a pleasant taste and odor, and is somewhat sweeter and less viscous than regular syrup. It contains a higher proportion of dextrose and maltose than regular syrup, and is lower in high molecular...view more 62 DE Corn Syrup is an acid-enzyme converted syrup. It has a pleasant taste and odor, and is somewhat sweeter and less viscous than regular syrup. It contains a higher proportion of dextrose and maltose than regular syrup, and is lower in high molecular weight carbohydrates. The high proportion of fermentable carbohydrates, along with increased sweetness make it especially useful in baked goods such as bread, rolls, etc. The lower viscosity and high sweetness level provide desirable properties in nougats, fondants, etc. view less | |
| Congealed Invert Sugar | Golden Barrel | Congealed Invert Sugar is the solid state of invert sugar. Product is an exceptional sweetener that produces excellent results in bakery and confectionery applications. Invert sugars boost the color and flavor, preserve freshness and decrease graining f...view more Congealed Invert Sugar is the solid state of invert sugar. Product is an exceptional sweetener that produces excellent results in bakery and confectionery applications. Invert sugars boost the color and flavor, preserve freshness and decrease graining for a desired uniform appearance. The sugar is also a natural humectant and provides solubility, resistance to crystallization, viscosity, and sweetness and enhances the quality of the end product. view less | |
| Liquid Sucrose | Golden Barrel | Liquid Sucrose is a high purity solution produced from refined granulated sugar. Product is used in canned and bottled products, dairy products, soft drinks, processed foods, confectionery and baking. Liquid is made by dissolving purified crystalline suc...view more Liquid Sucrose is a high purity solution produced from refined granulated sugar. Product is used in canned and bottled products, dairy products, soft drinks, processed foods, confectionery and baking. Liquid is made by dissolving purified crystalline sucrose in heated water, which is then filtered, cooled, and stored. The exacting chemical, physical, and microbiological standards of this sugar make it ideal for use in products whose formulation receives limited processing. view less |
