Black Bakery Syrup is 27% sucrose, 19% Fructose, and 19% Glucose. Black Bakery syrup has a deep rich flavor, and adds good water retention in baked goods. Black Bakery Syrup is used in sweet breads, biscuits and gingerbread biscuits, confectioneries, liquorice, fudge, toffee and caramels, ice cream, diary products, desserts, marinades, sauces, and dressings. Black Bakery Syrup contains more beet sugar molasses than its counterpart. With the different sugars and the mineral salts in dark syrups reduce the risk of crystallization, and high percentage of dry matter gives a longer shelf life and higher viscosity than pure sucrose solutions.
Nordic Sugar A/B is a developer and supplier of sugar products used in the Food, Beverage and Nutrition industry. This company utilizes locally grown sugar beet as the raw materials to produce a wide range of sugar ingredients that include Icing Sugar, Granulated Sugar, Liquid Invert Sugar, and more. Most of these products are widely used in beverages, confectionery, ice cream, and dairy products.
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Nordic Sugar A/B vous présente la documentation dans les régions indiquées ci-dessous:
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