Bread baking Syrup is replacing both our Light and Dark Bread Syrup. Bread Syrup contains more malt than previously, 20%. This makes the bread tastier and moister because the malt enhances the syrup's outstanding baking properties. Bread Syrup can be used to bake both light and dark breads.

Syrup (sugar syrup) is obtained by mixing various by-products that are obtained when white sugar is produced from beet or cane sugar. Syrup is a viscous sugar solution that consists of sugar (sucrose), glucose and fructose. This combination of different sugar types prevents crystallisation, while the very high sugar content (approx. 80%) guarantees a long shelf life.

Different types of syrup are made by mixing the various by-products in various ways, resulting in variations in regard to colour and flavour. The colour and flavour are primarily derived from small amounts of mineral salts and other substances that are naturally present in the raw materials, but salt may need to be added to obtain the right flavour profile. Each syrup type is tailored to a specific area of use. Syrup is especially useful as a baking ingredient, but is also used for making confectionery, ice cream and desserts.

Measures and weight: Syrup
100 ml = 140 g
1 tbsp = 20 g
1 tsp = 7 g

Nutritional values per 100 g