Brown Syrup is 32% sucrose, 22% Fructose, and 23% Glucose. Brown Syrup has medium flavor, and adds good water retention in baked goods. Brown 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. Brown 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.
A informação aqui apresentada foi adquirida pela UL através do fabricante do material. A UL faz um esforço considerável para assegurar a veracidade desta informação. Todavia, a UL não assume nenhuma responsabilidade de valor pelas informações e o encoraja com bastante ênfase que ao final da seleção os dados sejam validados com o fornecedor do material.
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