Jana Pettersson Written by Jana Pettersson

Syrup No.1

This is partially inverted syrup with a sweetness value approximately 20% greater than sucrose, and a stronger colour and flavour profile; this is achieved using sugar and cane molasses. It’s used as a humectant and to reduce crystallisation, which allows it to withstand higher baking temperatures for biscuits, cakes, puddings and preserves with low-acid fruits.