Syrup

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Product catalogue

Syrup (sugar syrup) is obtained as a by-product when white sugar is produced from beet or cane sugar in a sugar refinery. Syrup is a viscous sugar solution where some of the sugar has been broken down into glucose and fructose. This combination of different sugar types prevents crystallisation, while the very high sugar content (approx. 80%) guarantees a long shelf life.
Syrups are produced with a variety of colours and tastes, which derive from small amounts of mineral salts and other substances naturally present in the raw materials. Each syrup type is adapted for its specific area of use. Syrup is especially useful as a baking ingredient, but is also used for making confectionery.

Light Syrup, 750 g

Light Syrup is the classic basic syrup for confectionery, biscuits, desserts, sauces, meat dishes etc.

Dark Syrup, 750 g

Dark Syrup is more distinctive and aromatic, with a full-bodied toffee-like flavour. It is ideal in gingerbread and chocolate toffee, and as a flavour enhancer in many savoury dishes.

White Baking Syrup

White Baking Syrup is ideal for making buns and sweet breads. It enhances the flavour of baked products and helps keep them soft and fresh for longer. White Baking Syrup is also ideal for making confectionery, ice cream and other desserts, and for cooking. It produces soft, fluffy pizza bases

Cane Syrup Fairtrade, 400 g

Cane Syrup has a fuller, more rounded flavour. It is ideal for all types of baking, in stews, salads, marinades or as a topping on desserts. Cane Syrup is made from cane sugar and is Fairtrade- labelled.

Light Syrup, Organic, 750 g

Light Syrup is the classic basic syrup for confectionery, biscuits, desserts, sauces, meat dishes etc.

Bread Syrup, 750 g

Bread syrup contains malt, which gives bread a deeper flavour and moisture texture. This is because malt further enhances syrup’s excellent baking properties. Bread syrup can also be used to make light and dark breads.