Liquid Sugars

PREMIUM LIQUID SUGAR

Bundaberg Premium Liquid Sugar is a refined liquid sugar produced by remelting low colour granular sugar.Beside 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 67.0
pH PT 9 Units 6.0-8.0 7.0

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 5.0 - 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 28.0
Total Solids PT 21 % w/w 80.0-84.0 82.0
Colour ICUMSA ICUMSA units 3000-8000 7000
Reducing Sugars PT 14 % w/w 45.0-50.0 47.5
Ash PT 10 % w/w 2.5-3.5 3.0
Water Content Calculate % w/w 16.0-20.0 18.0
pH PT 9 Units 5.5-7.0 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 4.0
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