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Sugar and syrup have a wide range of application areas in baking. These range from the obvious, such as sweetening cakes and darkening the colour of rye bread, to the less obvious, such as binding water in bread to help keep it soft and moist, thereby increasing its shelf-life. It is hard to imagine the baking industry without sugar. We provide a wide range of sugar products that are used in bakeries large and small: ordinary sugars with a variety of crystal sizes, soft brown sugar, Demerara and Muscovado sugar, light and dark syrups, sugar-based fillings and sugars for different decoration purposes.

Nordic Sugar has its own R&D department, where we test new recipes and new application areas for existing and new sugars and develop customised sugar products for clients with specific demands.

In addition to sugar products for the baking industry, Nordic Sugar also markets Fibrex, a natural fibre product made from sugar beet after the sugar has been extracted. Fibrex’s dietary fibre content makes it ideal for raising the fibre content of bread and other food, and ideal for retaining moisture.

Films about the functional properties of sugar