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Belgian Candi Syrup Amber 500g
DESCRIPTION:
CandI syrup is a liquid obtained as a by-product of the candi sugar production.
SPECIFICATIONS:
Chemical and physical: Dry extract: 78.50 – 80.50%
Ash: 0.80 – 1.30%
pH: 5.50 – 7.50
Viscosity: Syrup temp 60° F = 20700 centipoises
Syrup temp: 140° F = 394 centipoises
Sugar Profile: Fructose: 16.34%
Sucrose: 29.84%
Glucose: 18.10%
Carbohydrates: 64.28%
Color: 40 SRM
Usage: 1.031PPPG or 7.8 P
Visual and organoleptical: Free from abnormal odors, flavors and visible foreign bodies
Microbiological: Total: max. 500 by 10 g sugar Yeasts: max. 50 by 10 g sugar
Moulds: max. 50 by 10 g sugar
Use 500g to 1kg of syrup
per 23L batch.
Net weight: 500g