Product Specifications Liquid Sugars
PREMIUM LIQUID SUGAR
Bundaberg Premium Liquid Sugar is a refined liquid sugar produced by remelting low colour granular sugar. Besides its low colour, it is also a low impurities liquid sugar.
Applications
Premium Liquid Sugar is produced from low colour granular sugar to meet those food applications requiring the lowest colour and impurity level.
Storage
Premium Liquid Sugar must be stored in an environment free of microbiological activity.
| Criteria | Method | Description | Specification | Typical Value |
|---|---|---|---|---|
| Appearance | Visual | Clear straw coloured liquid, free from apparent extraneous matter, suspended solids and crystalline matter. | Complies | Complies |
| Taste and Odour | Taste and Smell | Free from abnormal tastes and odours. | Complies | Complies |
| Total Disolved Soids (TSD) | PT 22 | degrees Brix. | 66 - 68 | 67 |
| Total Sugar | Calculate | % w/w TDS minimum (by difference). | 99.8 | 99.9 |
| Reducing Sugar | PT 14 | % w/w TDS maximum. | 0.05 | 0.03 |
| Ash | PT 12 | % w/w maximum. | 0.03 | 0.01 |
| Colour | PT 36 | ICUMSA units maximum. | 50 | 33 |
| pH | PT 9 | units. | 6.0 - 8.0 | 7 |
| Microbiological Count | ICUMSA | Counts/ml maximum. | 200 | 2 |
| Yeasts | PT 7 | Count/10g maximum. | 10 | 0 |
| Moulds | PT 7 | Count/10g maximum. | 10 | 0 |
FINE LIQUID SUGAR
Bundaberg Fine Liquid Sugar is a refined liquid sugar produced prior to Crystallisation.
Applications
Fine Liquid Sugar is suitable in fermentation applications with low impurity and colour requirements.
Storage
Fine Liquid Sugar must be stored in an environment free of bacterial activity.
| Criteria | Method | Description | Specification | Typical Value |
|---|---|---|---|---|
| Appearance | Visual | Clear Straw Coloured Liquid, free from apparent extraneous matter, suspended solids, and crystalline matter. | Must comply | Complies |
| Taste and Odour | Taste and Smell | Free from abnormal taste and aromas. | Must comply | Complies |
| Colour | PT 36 | ICUMSA units max. | 300 | Complies |
| Total Solids | PT 23 | Brix. | 66.0-68.0 | 67 |
| pH | PT 9 | Units. | 6.0-8.0 | 7 |
FINE INVERT SYRUP
Bundaberg Fine Invert Syrup is a straw coloured syrup, as a result of inversion of sucrose syrup..
Applications
Fine Invert Syrup is used mainly in baking applications.
Storage
Fine Invert Syrup is not readily prone to insect or bacterial attack and should be stored in cool,dry conditions.
| Criteria | Method | Description | Specification |
|---|---|---|---|
| Appearance | Visual | Straw coloured liquid, free from apparent extraneous matter. | Complies |
| Taste and Odour | Taste and Smell | Free from abnormal taste and aromas. | Complies |
| Total Solids | PT 23 or PT 22 | degrees Brix. | 71 - 73 |
| Colour | PT 36 | ICUMSA units maximum. | 1000 |
| Reducing sugar (Invert) | PT 14 | % w/w TDS minimum. | 90 |
| Ash | PT 12 | % w/w maximum. | 0.5 |
| pH | PT 9 | Units maximum. | 5.5 |
GOLDEN SYRUP
Bundaberg Golden Syrup is a golden coloured, viscous liquid with a strong flavour and aroma. It is produced by decolourising a partially hydrolysed sugar syrup mixture.
Applications
Golden Syrup is used in baking and fillings especially where extra flavour and sweetness are required (relative to sucrose).
Storage
Golden Syrup is not readily prone to insect or bacterial attack.
| Criteria | Method | Description | Specification | Typical Value |
|---|---|---|---|---|
| Appearance | Visual | Clear, golden brown viscous liquid, free from apparent extraneous matter. | Must comply | Complies |
| Taste and Odour | Taste and Smell | Free from abnormal taste and aromas. | Must comply | Complies |
| Sucrose | PT 27 | % w/w. | 25.0-30.0 | 28 |
| Total Solids | PT 21 | % w/w. | 80.0-84.0 | 82 |
| Colour | ICUMSA | ICUMSA units. | 3000-11000 | 7000 |
| Reducing Sugars | PT 14 | % w/w. | 45.0-50.0 | 47.5 |
| Ash | PT 10 | % w/w. | 2.5-3.5 | 3 |
| Water Content | Calculate | % w/w. | 16.0-20.0 | 18 |
| pH | PT 9 | Units maximum. | 7 | 6.5 |
TREACLE
Bundaberg Treacle is a dark brown to black coloured, viscous liquid with a strong flavour and aroma. It is produced by partially hydrolysing a sugar syrup mixture.
Applications
Treacle is used in baking and confectionery items, especially where extra flavour and sweetness are required (relative to sucrose).
Storage
Treacle is not readily prone to insect or bacterial attack.
| Criteria | Method | Description | Specification | Typical Value |
|---|---|---|---|---|
| Appearance | Visual | Clear, dark brown to black viscous liquid, free from apparent extraneous matter. | Must comply | Complies |
| Taste and Odour | Taste and Smell | Free from abnormal taste and aromas. | Must comply | Complies |
| Sucrose | PT 27 | % w/w. | 23.0-28.0 | 26.8 |
| Total Solids | PT 21 | % w/w. | 80.0-84.0 | 81.8 |
| Reducing Sugars | PT 14 | % w/w. | 44.0-49.0 | 46.5 |
| Ash | PT 10 | % w/w. | 3.5-5.5 | 4 |
| Water Content | Calculate | % w/w. | 16.0-20.0 | 18.2 |
| pH | PT 9 | 5.5-7.0 | 6.5 |
REFINERY MOLASSES
Bundaberg refinery molasses is a thick black liquid produced as the final syrup in the sugar refining process.
Applications
Refinery molasses is used in baking and confectionery items, especially where extra flavour is required.
Storage
Refinery molasses is not readily prone to insect or bacterial attack.
| Criteria | Method | Description | Specification | Typical Value |
|---|---|---|---|---|
| Appearance | Visual | Black viscous liquid. | Complies | Complies |
| Taste and Odour | Taste and Smell | Free from abnormal tastes and odours. | Complies | Complies |
| Sucrose | PT 27 | % w/w (dry basis) minimum. | 40 | 48 |
| Total Solids | PT 28 | % w/w minimum. | 75 | 77 |
| Ash | PT 10 | % w/w maximum. | 15 | 9 |
| Density | g/ml minimum. | 1.3 | 1.4 |