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Syrup is typically an 80 per cent partly inverted solution consisting of sucrose, glucose, fructose and mineral salts. The combination of the various types of sugar prevents crystallisation. The very high sugar content guarantees a long shelf-life. Available in various colour and flavour options. Syrup is mainly used in baked goods and confectionery.

Flavoured syrup

Syrup is also manufactured with specific flavourings such as malt, honey and caramel. Flavoured syrup is used in products such as desserts, baked goods, marinades, sauces and dressings.