IN03

Partial invert

Clear Syrup

Used as a humectant (to attract moisture and so prolong shelf life) and flavour attractant. High sweetness value, enabling a 20% reduction in sucrose in fruit-flavoured drinks. Also used in cereal mixes and bars.

OR10

Partial invert

Clear Syrup

IN04

Full invert

Clear syrup

Used as a humectant and flavour attractant. High sweetness value. Glaze for hot cross buns, Swiss buns (icing) and muffins. Suitable in low-fat products as a replacement for glycerine, adding colour and flavour during baking. Also used to reduce crystallisation in icings and fondants that require a smooth, soft texture to be preserved over a period of time (increased shelf life). Inverts are used in ice cream and sorbets to increase scoopability by depressing the freezing point. This also helps to preserve the quality of baked goods, cakes and sauces that are stored frozen.

OR08

Full invert

Clear syrup

IN10

Crystalline block

White to pale straw

Used in baking to help the dough rise. Controls baking time, retains water to prevent burning of dough, while lowering baking temperatures.

GO01

Partial invert

Clear golden colour

Distinctive mellow flavour. Performs same task as invert syrups but with added flavour and subtle colour. Used in baking, biscuits, cakes, flapjacks and puddings. No added flavours or colours - this is the traditional golden syrup made from natural sugar ingredients.

OR01

Partial invert

Clear golden colour

GO08

Partial invert/gelling agent

Soft set syrup

Used in puddings and glazes. Remains in a set gel until heated. Stays separated from other ingredients.

GO14

Partial invert

Clear golden colour

Distinctive butter lemon taste. Suitable for all golden syrup applications. With the addition of caramelised syrup, also suitable for flapjack preparations and toppings on ice cream. Tailored for preparations that are partially baked.

CS14

Partial invert

60-70 EBC

With added treacle to produce stronger colour and flavour profile, withstands higher baking temperatures.

OM26

Partial invert

30-40 EBC

Invert syrup with caramelised sugar and maple flavour. Ideal for bun fillings and pancake toppings. Also suitable for sachet packing due to the shelf life qualities of partial invert sugar.

OM74

Partial invert/maple syrup

Amber brown colour

50:50 blend of partially inverted sugar using enzyme inversion and maple syrup. Fructose content in the invert syrup extends shelf life of maple, making the maple a viable ingredient in bakery products, breakfast cereal and bars that require a maximum shelf life.

CS01

Partial invert

60-75 EBC

Made from demerara sugar, stronger colour and flavour profile than golden syrup. Used in biscuits, cakes, puddings and preserves with low-acid fruits. Prevents crystallisation in finished product.

OR04

Partial invert

60-75 EBC

CS04

Partial invert

60-75 EBC

Used in brewing to give added sweetness, colour and flavour. Helps start secondary fermentation.

OM02

Partial invert/molasses

90-110 EBC

Full bodied colour and flavour profile, used in fruit cakes, toffee, preserves and savoury sauces.

OR17

Partial invert/molasses

90-110 EBC

OM71

Partial invert/molasses

225-325 EBC

Very strong flavour profile but with a soft more rounded flavour than black treacle.