Sugar performance Inverts, Syrups & Treacles for bakery products
Sugars are essential for sweetness but they perform many other essential functions in baked goods.
At Ragus we supply a wide range of Pure Sugars to the baking industry, but providing actual sweetness is almost a secondary function to our products performance attributes as a component ingredient to create taste, texture and appearance.
This is a vital factor that is often overlooked in the call for sugar reduction or sugar alternatives which may not be a practical choice for bakers.
No other sweetener performs all the combined functions of Pure Sugar and replacing it means adding binding agents, colours and preservatives.
The end product then becomes less natural and more expensive to produce. It is better to and more natural to use Pure Sugar, but focus on either portion control or use different types of Pure Sugars to achieve the required result.
Ragus Director Ben Eastick writing in the British Baker Insight feature on Sugars & Sweeteners promoted the use of Inverts, Golden Syrups and Treacles in low-fat products.
These can allow for a reduction of between 20% to 40% over granulated sugar because they are sweeter.
“The fructose in invert sugars acts as a flavour attractant in baked goods, so
this will allow other ingredients that are not sugars to come through in the taste profile.
For darker baked goods, a switch from granulated sugar to treacles, which contain
invert sugars and molasses, can reduce total sugar content, while adding flavour,
colour development, minerals and trace elements.
Syrups also have an advantage over granulated sugar as they are ready to use,
which can reduce time, energy, labour costs and machinery requirements”.
Ragus Invert Syrup – High in sweetness value
Ragus Premium Golden Syrup – Naturally caramelised mellow flavour
Ragus Black Treacle – Rounded smooth flavour
Insight feature on Sugars & Sweeteners available online at bakeryinfo.co.uk