Supply portfolio / Sugar & sweeteners
Invert sugar syrup
Invert syrup is specified by its solids and degree of inversion. These details affect sweetness, crystallisation behaviour and how the syrup fits into a recipe.
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Product research, nutrition references and a fillable purchasing brief to save and share with your team.
Download product data sheet 3 pages · Fill, save and return by email.Applications
Confectionery, bakery and beverage formulations. Share the finished application or receiving process so our commercial team can assess the appropriate supply specification.
What to specify
- Brix and degree of inversion
- Sugar profile
- Colour and pH
- Microbiological and packing requirements
Packing & handling
Agree the delivery format, net quantity and moisture protection appropriate to the product. Dry sugars and liquid sweeteners require different receiving and storage arrangements.
Build your purchasing brief
Send the required grade, quantity, shipment schedule, destination port and preferred trade terms. Where a sample or analytical report is needed, describe the acceptance criteria. Availability, origin, packing and final specification are confirmed in the written offer.
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Tell us what you need, where it’s going and how you’ll use it. Our team will assess the product, packing and commercial basis for your offer.
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