PRODUCTS Syrups

GENERAL INFORMATION

DIAMANT syrups are completely natural products, free of artificial colourings and preservatives. We offer several product groups here:

– liquid sugar (sucrose solution),
– invert sugar syrups, where the sugar has been completely hydrolysed to invert sugar (Invert sugar syrups),
– invert sugar syrups, in which sucrose accounts for a significant proportion (Invertix invert sugar syrups),
– invert cane sugar syrups with functional additives in the form of cane molasses, cane sugars, table salt,
– caramels.

These products do not crystallise during long storage if stored under recommended conditions.

PRODUCTS AND APPLICATIONS

DIAMANT Liquid Sugar 68

DIAMANT Liquid Sugar 68 is an aqueous solution of sucrose with dry substance content [Brix] of 67-69. Recommended for customers who dissolve sugar in their technological processes.

Recommended for: non-alcoholic beverages, alcoholic beverages, fruit syrups.

Supplied: in 1305 kg pallet containers, in bulk in tankers,

DIAMANT Invert 66

DIAMANT Invert 66 is a solution with balanced glucose and fructose content of dry substance [Brix] of 66 +/-1 and invert content [%/s.m.] > 95. It is characterised by high purity and low colouring. It is formed during the process of enzymatic hydrolysis of sucrose.

Recommended for: cereal bars, toffee filling, alcoholic beverages,

Supplied: in 260 kg barrels, in 1200 kg pallet containers, in bulk in tankers,

DIAMANT Invert 75

DIAMANT Invert 75 is an invert solution with a low sucrose content, characterised by high purity and low colouring. The dry matter content is [Brix] 75 +/-1 and the share of invert in product’s dry matter is > 95%.

Recommended for production of: cakes, soft candies

Supplied: in 15 kg buckets, in 1200 kg pallet containers,

DIAMANT Invertix 72

DIAMANT Invertix 72 is a blend of invert solution and sucrose characterised by high purity and low colouring. The dry matter content is [Brix] 72 +/-1. The sucrose content [% d.m.] is 34 ± 5 and the invert share [% d.m.] is 66 ± 5.

Recommended for: cakes, fruit preparations, water pipe inserts.

Supplied: in 15 kg and 40 kg buckets, in 800 kg and 1200 kg pallet containers, in bulk in tankers,

DIAMANT Invertix 75

DIAMANT Invertix 75 is a blend of invert solution and sucrose characterised by high purity and low colouring. It is formed during the process of enzymatic hydrolysis of sucrose. The dry matter content is [Brix] 75 +/-1. The sucrose content [% d.m.] is 35 ± 5 and the invert share [% d.m.] is 65 ± 5.

Recommended for: biscuits, cakes, gingerbread

Supplied: in 15 kg buckets, in 1200 kg pallet containers,

DIAMANT Invertix 81

DIAMANT Invertix 81 is a blend of invert solution and sucrose characterised by high purity. It is formed during the process of enzymatic hydrolysis of sucrose. The dry matter content is [Brix] 81 +/-1. The sucrose content [% d.m.] is 45 ± 5 and the invert share [% d.m.] is 55 ± 5.

Recommended for: yoghurts, fruit preparations,

Supplied: in 15 kg buckets, in 1200 kg pallet containers,

DIAMANT Natural Caramel – Roasted Sugar

DIAMANT Caramel is a product made by heating sugar, produced exclusively by heating sugar without using additives. It is characterised by a raw, intense caramel flavour and taste. It is perfect for the food industry, enhancing the taste of food, especially chocolate and confectionery products.

Recommended for: coloured alcoholic drinks, gingerbread, chocolate.

Supplied: in 25 kg canisters,

DIAMANT Invert Sugar Syrup – Yellow

DIAMANT Invert sugar syrup – yellow being a blend of invert sugar syrup and cane molasses with the addition of [1%] of table salt is characterised by a sweet taste with a hint of molasses. When used in bakery products, it retains water in them while maintaining freshness of the products. Appropriate proportions of monosaccharides, mineral salts and the addition of table salt and high viscosity of the syrup reduce the risk of crystallisation. High dry matter content and thus low water activity result in a long storage period.

Recommended for: cakes, baked goods, sauces, toppings.

Supplied: in 1200 kg pallet containers,

DIAMANT Invert Sugar Syrup – Brown

DIAMANT Invert sugar syrup – brown, a blend of invert sugar syrup and cane molasses, has a characteristic sweet taste with a hint of molasses. The proportion of cane molasses in this product is significantly higher than in the yellow syrup, which gives it a more distinctive taste and flavour. When used in bakery products, it retains water in them and keeps them fresh. Appropriate proportions of monosaccharides, mineral salts and high viscosity of the syrup reduce the risk of crystallisation. High dry matter content and thus low water activity result in a long storage period. The addition of cane molasses gives products containing it a dark colour and characteristic molasses flavour.

Recommended for: cakes, baked goods, sauces.

Supplied: in 1200 kg pallet containers,

DIAMANT Cane Syrup – Golden

The description to be checked and completed. DIAMANT Golden Cane Syrup is a wholly natural, cane sugar-based syrup which is widely used in the kitchen. The product is manufactured on the basis of a selected blend of cane sugars as a result of enzymatic hydrolysis of sucrose. It is excellent as a topping for pancakes and waffles, an ingredient of cakes, especially gingerbread, as an addition to ice cream and desserts, as well as a base for sauces, marinades and dips. Recommended for sweetening hot drinks and beverages. The cane flavour gives the food a deep taste and flavour.

Recommended for: flavoured beers, toppings, sauces and dips, dressings,

Supplied: in 40 kg buckets,