Golden Syrup

Golden syrup is a viscous, partially inverted sugar syrup. It performs the same function as other invert syrups, but its distinctive amber colour and mellow caramel-like taste mean that it is prized in desserts and a range of baked goods for its ability to enhance colour and flavour.
Golden syrup can withstand higher baking temperatures and has humectant properties, which helps to prevent crystallisation and extend a product’s shelf life. As a result, golden syrup is primarily used in the baking industry, particularly in the production of biscuits, cakes, tarts, cookies, flapjacks and pastries. Golden syrup is versatile; it can be the base ingredient, such as in a treacle tart, or it can support other ingredients.  

Golden syrup is also used in ice cream production, both to add flavour and depress the freezing point, minimising the risk of crystallisation. Golden syrup can be poured over ice cream as a topping, and it is used as a condiment for fruit, pancakes, cereal or porridge. 

Golden syrup is made by first heating sucrose in an inversion pan with water at 70°. At this stage, 64% of the total sugar required for golden syrup is used. The solution needs a pH below 1.6 to form a syrup. This is achieved through the inversion of sucrose into glucose and fructose molecules.  

The syrup is then polarised to -14 to achieve the desired ratio of sucrose to glucose, before it is neutralised with a natural alkaline agent that brings its pH value above 6.0. It is then heated in the pan for a set time to caramelise the sugars, which gives the final product its amber colour and treacle flavour.  

The remaining 36% of sugar is then added to the inversion pan to produce a partial invert. Once dissolved, the density of the sucrose in the solution is a maximum of 83% and the polarisation is +20.  

Next, an alkaline is added to the pan to bind the non-sugar particles. The syrup is then filtered through a plate-and-filter press to maximise its purity. The syrup is moved into maturation tanks and stored. Finally, the golden syrup must pass through an 80-micron filter before it is packaged, ready for delivery. 

Storage temperature  

10-20°C  

Shelf life
Crystallisation: 12 months
Microbiology: 12 months 

Packaging and storage options  

Bulk tankers and intermediate bulk containers (IBCs) 

Pails may be available depending on volume and location