Starchy Flow
Caramel starch treacle contains about 40% reducing agents, 14-20% glucose, 29-37% maltose, 10-14% maltotriose. The main area of application is the confectionery industry. The higher sugars in caramel syrup ensure that the consistency and viscosity of the syrup is maintained, making syrup an essential ingredient in confectionery products, regulating the crystallization process of sucrose. Though caramel syrup is perfectly stable and does not crystallize, it is recommended to keep it at 50-55 degrees centigrade in order to make it easier to use.
Consistency: thick viscous liquid
Color: colourless to pale yellow
Storage: in a closed room.
Price per kg
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