Sucrose Syrups

Syrups based on sucrose

  • Liquid sugar (this is a somewhat confusing term given to a saturated solution of sucrose), it has 67% solids and 33% water at 20°C. It is easier to handle and meter than granulated sugar and dough mixing is a little quicker. It can be purchased in bulk or prepared in the biscuit factory.
  • Invert syrup, derived by hydrolysing sucrose into its components, dextrose and fructose. This is easily done with acid. The acid is neutralised after the reaction is complete. Invert syrup is usually prepared in the biscuit factory but it may be purchased in steel or plastic drums.
  • Amber to dark syrups. These vary from pale coloured syrups like Golden syrup (which has about 38% invert sugars, with the rest as sucrose) through darker types to treacle and ultimately molasses. As the colour darkens the flavour increases and becomes progressively more bitter.

All sucrose based syrups usually have 80% solids and 20% water. They are viscous liquids (so if supplied in bulk they are warm and should be stored thus) and contribute excellent flavours to biscuits and cookies.

Handling syrups

In bulk, syrups are held in warm insulated tanks. The temperature is maintained within close limits because this affects the viscosity of the syrup and also the temperature of the dough in which it is used. The syrup is pumped directly from the road tanker, via a filter, into the holding tank.

The syrup is taken from the tank to the mixer via a warmed pipe and a metering pump.

Commonly syrups are used from barrels. Cold syrups may be very viscous and difficult to run or pump out. Thus it is normal to store barrels in a warm place or, in cold weather, to have an electrically heated jacket to warm the barrel.

All syrups are sterile until opened so have an infinite shelf life.