Bakery & Confectionery Grade Invert Sugar Syrup

Bakery & Confectionery Grade Invert Sugar SyrupWe are leaders in Bakery or Confectionery Grade Invert Sugar Syrup used in bakeries, biscuits and confectionery industries. These syrups have higher viscosity hence used in products that requires minimum water quantity along with maximum preservative effect of invert sugar. Further, these Bakery or Confectionery Grade Invert Sugar Syrup are also used to enhance the flavor of food especially in different kinds of toffees, chocolates, caramels. They have aromatic flavor with herbal qualities which are used for medical benefits. Features of these Bakery or Confectionery Grade Invert Sugar Syrup are listed below: Greater shelf lifeReduction in breakage of biscuitsTraditional textureProlong freshness Richer crust colourFaster bakingBetter colour & flavour developmentLowers baking temperatureThe syrup is used for making food products Biscuits & Cookies These increase the shelf life of the products and provide it rich crust color. It lowers the baking temperature and enhances in faster baking of the biscuits. The other features include: Traditional textureReduction in breakage of biscuitsProlong freshnessReady to use Breads SyrupLonger shelf lifeDesired textureSofter crumbBetter crust colorFaster bakingProlong freshnessSaves time & energy Cakes, Muffins & Puddings Softer crumbBetter tenderizerHelps in retaining moistureEnhancement of aromaEven textureProlong freshness Sugar Confectionery Moisture retentionLonger shelf lifeFlavor enhancementBetter color & flavor development