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GOLDEN
SYRUP
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Product
Features--
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Golden Syrup,
as the name suggests, is a golden color invert
syrup--physically & chemically similar to
honey. It even has an inimitable honey-like taste. This
appetizing syrup is prepared reroute a biotechnological
pathway & no chemicals at any stage of
processing. It is free from harmful
chemicals as phosphoric acid, formic acid,
sulphur dioxide, preservatives,
flocculants, surfactants, bleaching agents
or viscosity reducers. |
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To
know more on
Invert
Syrup,
Click Here. |
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Some of its typical characteristics are as
under-- |
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Higher
degree of sweetness |
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Golden Syrup is
much sweetener than normal table sugar. As a
thumb rule, in case you are using 1kg of table
sugar for a recipe, you use only 750 gm of
Golden Syrup as
a replacement. The extra sweetness is on account
of its
fructose fraction, which not only imparts more
sweetness to it but also renders the product
more health friendly! |
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Hygroscopic nature/ Humectancy |
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Golden Syrup
has a high affinity for water due to
which it is used to keep products moist,
extending acceptable shelf life esp. in
confectionery, cakes, cookies, and breads. In
low fat baked goods, this moisture retention is
significant because low fat products become dry
and stale much more quickly than their full fat
counterparts.
To know more
about its humectant properties,
click here. |
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Anti- Crystallization Properties |
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Golden Syrup
has significant anti-crystallizing properties
and thus governs the texture and eating
characteristics in icings, fondants, and soft-centred
toffees that need to be soft and smooth. Its low
viscosity is also used to plasticize icings and
reduce the viscosity of fondant creams. |
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Flavor & Color Enhancement |
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Golden Syrup
enhances fruit flavor in drinks,
baked goods, candies & and confections. Its
fructose fragment quickly undergoes Maillard
reaction resulting in browning and flavor
development desirable in baked goods & caramels. |
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Preservative Effect |
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Golden Syrup
has a very low water activity-
meaning that it makes end product less
susceptible to microbial contamination. In
ordinary sugar, water activity is too high and
so the food product is more liable to microbial
spoilage implying a shorter shelf life.
To know about its water activity,
click here. |
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Freezing Point Depression |
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Golden Syrup
depresses the freezing point of
frozen foods and so the ice creams and sorbets
can be made to be softer, and easier to scoop.
Fillings and toppings, that are otherwise
damaged by freeze/thaw cycles, are much
more firm if Golden
Syrup
replaces ordinary sugar. |
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Would you like to order
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1.1lb-- US$ 19.99--Order |
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Retail Pack--
1.1lb pet bottles
Bulk Packing--300kg food grade plastic barrels.
For your specific requirements, please write
to us.
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Servings--
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Golden Syrup Squeeze : 500g squeeze bottle - servings per package = 71 |
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Applications--
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Use it just anywhere…. replace your teaspoon
of ordinary sugar with this healthy
sweetener. Its good in both hot and cold
beverages, cake mixes, as a topping/
filling, and is excellent for table use! You
could easily use it if you are a baker, a
confectioner, a food processor, making
desserts, sweetmeats, or any other sweet
preparation! |
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For
recipes, click
here
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Storage--
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Storing
Golden Syrup is very easy. It can be
stored on the shelf for about two years/ up
to a year after opening. Once open, it is best
kept closed in the refrigerator to retard growth
of microflora. Should any mold growth occur, the syrup should be
discarded. The outside of the bottle should be
cleaned of drips after each use. Sometimes pure syrups may crystallize in storage, but this
causes no harm and they can be reliquified on a
double boiler just like honey. |
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Manufacturing Statement |
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All ingredients conform to internationally laid
regulations. Products are manufactured under
strict quality control and good sanitary
conditions. |
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