Confectionaries (especially for Halawa Tahina, Jam, sweet baked goods: Cup cakes, pound cakes & muffins).
GF30 GRADE
APPLICATION:
FUNCTIONALITY:
Used as a direct replacement for sugar in Halawa & Jam to improve sweetness, flavor enhancement. Improve the Tahini taste increase in Halawa or fruit taste in Jams. It also prevents sugar crystallization in Halawa and Jam. Further more, as it works as a humectant it improves the shelf life in Cakes and make it fresher for longer time by replacing completely sugar + glucose in recipe.
SPECIFICATION: GF30
| Dry Substance (DS)% | 78 – 81 |
| Fructose | 30 – 33 |
| Dextrose | 35 – 40 |
PACKAGING:
290kg Drums
25MT Bulk Solutions
HALWA TAHINIA
PROCESS FLOW CHART
GF30
At the first step of production, To prepare invert sugar syrup by dissolving sugar in water, heat up& add citric acid to get 68 Brix syrup then add Glucose syrup.
BENEFIT:
Our GF30 Solution is a ready to use syrup with 80% total solids with direct addition which save time & energy.
JUICE NECTARS/ DRINKS
PROCESS FLOW CHART
GF30/GF40
In the preparing tank, instead of preparing sugar syrup by mixing crystal sugar with water and then heating to reach final syrup Brix of 65-68, you can skip the process by replacing sugar syrup with GF40 with same Brix (1:1) replacement or GF30 solution with higher Brix of 78-80 in lower dosage.
BENEFIT:
- Reducing mixing time & save energy which improve process efficiency.
- Improve flavor release & gives better mouthfeel to Nectars & Drinks.
