Golden syrup

• Greater sweetening power than sugar, which leads to better cost optimisation.
• Given the golden colour and aroma, it improves the end result of baked products.
• Improves the freshness and texture of tender products as it facilitates moisture retention.
• Reduces the risk of product crystallisation.
• Helps create an outstanding product due to the traditional caramel flavour.

• Less preparation time, which lowers labour costs.
• Energy savings.
• Easier raw material traceability, storage and control.
• Increases the unitary use profitability of the product.
• Reduces losses in the process by achieving a homogeneous product free of impurities.

Colour: 1000-1200 ICUMSA tailor-made colour possible.
Texture: caramelised liquid.