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23361 T+L INVERTS TREACLES PRODUCT SHEET V7

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23361 T+L INVERTS TREACLES PRODUCT SHEET V7 www.asr-group.com INVERTS AND TREACLE SYRUPS www.asr-group.com INVERTS AND 1 TREACLE SYRUPS INTRODUCING CANE SUGAR INVERTS With their unique characteristics, Invert Sugars and Syrups, made from natural cane sugars, benefit many aspects of food production by naturally improving texture, browning, flavouring and more. ASR Group offers a full product range from water-white to golden syrups (including, Lyle’s Golden Syrup®), dark treacles and molasses. HOW INVERT SYRUPS ARE MADE Invert syrup is a mixture of glucose and fructose obtained by They can be either partially inverted (where there is a mix of splitting liquid sucrose (the real name for what we call “sugar”) sucrose, glucose and fructose) or fully inverted, where virtually with the addition of either enzymes or acid. all of the solids are glucose or fructose in a 50:50 ratio. Sucrose Glucose + Fructose PRODUCT TABLE Product Name Colour Invert Brix Product Name Invert Brix White Cane Invert 80 IU 76 76.4 Refined Cane 26 76 Syrup 76-76 Molasses White Cane Invert 100 IU 44 73.7 Black Cane Treacle 34 83 Syrup 44 - 74 Syrup 34-83 (No.1 Treacle) Golden Cane Invert 900 IU 46 82.5 Black Cane Treacle 30 83 Syrup 46-82 Syrup 30-83 (No.2 Treacle) Golden Cane Invert 1700 IU 47 76 Black Cane Treacle 26 83 Syrup 47-76 Syrup 26-83 (No.3 Treacle) Golden Cane Invert 1700 IU 50 83 Syrup 50-83 (Lyle’s Golden Syrup®) Amber Cane Invert 6000 IU 45 80.5 Syrup 45-80 BLACK CANE TREACLE SYRUP 26-83 Brown Cane Invert 13000 IU 48 82.6 Syrup 48-82 Black Cane Invert 70000 IU 42 80.6 Syrup 42-80 GOLDEN CANE INVERT SYRUP 47-76 ASR Group’s treacles, also known as molasses, WHITE CANE differ slightly due to the varying sugar content, INVERT SYRUP 76-76 producing a range of treacles that offer subtle THICKNESS/VISCOSITY changes in taste. - BRIX & COLOUR + www.asr-group.com INVERTS AND 2 TREACLE SYRUPS The table below represents a selection of our available treacles and syrups. Bespoke inverts and blends are available on request. Inverts Cakes Biscuits Brewing Ice cream Cereal bars Gingerbread Liquorice Soft drinks White Cane Invert Syrup 76-76 ✔ ✔ ✔ ✔ ✔ White Cane Invert Syrup 44-74 ✔ ✔ ✔ ✔ ✔ Golden Cane Invert Syrup 46-82 ✔ ✔ ✔ ✔ ✔ ✔ Golden Cane Invert Syrup 47-76 ✔ ✔ ✔ ✔ ✔ ✔ Golden Cane Invert Syrup 50-83 ✔ ✔ ✔ ✔ ✔ ✔ (Lyle’s Golden Syrup®) Amber Cane Invert Syrup 45-80 ✔ ✔ ✔ ✔ ✔ ✔ Brown Cane Invert Syrup 48-82 ✔ ✔ ✔ ✔ ✔ ✔ Black Cane Invert Syrup 42-80 ✔ ✔ ✔ ✔ ✔ Refined Cane Molasses ✔ ✔ ✔ ✔ ✔ Black Cane Treacle Syrup 34-83 ✔ ✔ ✔ ✔ ✔ (No.1 Treacle)* Black Cane Treacle Syrup 30-83 ✔ ✔ ✔ ✔ ✔ (No.2 Treacle)* Black Cane Treacle Syrup 26-83 ✔ ✔ ✔ ✔ ✔ (No.3 Treacle)* *May be declared “Cane Molasses” or “Treacle” BENEFITS OF INVERT SYRUP Extends Product Shelf Life There are a number of advantages in using invert sugar during cookies made with classic white sugar became firm and product formulation. It is more hygroscopic (readily takes up and unsatisfying in sensory evaluation after eight days. By contrast, holds moisture) than standard sugar and maintains the texture of cookies made with Amber Cane Invert Syrup remained foods for longer. Texture over shelf life can be greatly improved satisfactory after 17 days post production with no discernable in, for example, cake and gingerbread applications with the change in flavour and a good texture. Further tests showed that addition of invert sugar. mould-free shelf life was extended simply by replacing 50% white Invert sugars reduce water activity, extending the life of many sugar with invert sugar (Reading Scientific Services Ltd 2014). products, such as cakes and biscuits. In independent testing, Creates Smoother Textures One of the key benefits of using invert sugars is the reduced risk of re-crystallisation. This not only prevents crystals forming in the syrups, but also produces super smooth finishes for ganaches and icing, preventing the gritty texture sometimes encountered when using standard sugar. www.asr-group.com INVERTS AND 3 TREACLE SYRUPS Enhanced Browning Invert sugars develop more colour in baked goods than standard sugars which is due to the Maillard Reaction (the reaction between an amino acid and a reducing sugar). Fructose and glucose (invert sugar) are reducing sugars unlike sucrose, and therefore, when used benefit from the Maillard process resulting in deeper browning, richer colour and improved flavour and aroma. The images of cookies in tests illustrate the difference in browning using white sugar versus invert syrup. Control: Using Test: Using Glucose Syrup Amber Cane Invert Syrup Our tests have also shown that invert syrups produce softer and more indulgent products. Examples include cakes, cookies and cereal bars, all of which can benefit from the moistness and binding properties of invert syrups. The result is typically a better tasting product preferred by consumers. Enriched Flavour Invert syrups benefit from the varied sweet flavours produced from natural sugar cane. Ranging from white to dark, inverts enhance baked goods in a variety of ways. Water-white inverts are subtle and most often complement fruit flavours, while golden syrups with their rich caramel and honey tones, are often used to make biscuits, cakes and cereals. Dark inverts and treacles have a powerful, slightly bitter molasses flavour, which is an excellent addition to confectionery, liquorice and dark sauces. www.asr-group.com INVERTS AND 4 TREACLE SYRUPS Improves Binding and Texture Golden syrup with its honeyed notes is particularly good at binding nuts and cereals, boosting the appeal of products, such as cereal bars. It offers a great tasting, clean label alternative to traditional glucose syrups. If the aim is to create a chewy texture, then White Cane Invert Syrup 76-76 is ideal, offering pure sweetness and strong water binding properties. In tests, traditional tray bake confectionery, such as Nussecken, made with Golden Cane Invert Syrup 50-83, were preferred over standard sugar formulations in Test: Using Golden Cane both appearance and flavour (see picture). Control: Using White Sugar Invert Syrup 50-83 A Clean Label Ingredient ASR Group’s invert syrups are all clean label ingredients solely produced from the cane refining process. Many products already benefit from the ‘consumer friendly’ reputation and popularity of our syrups. The recognised brands, “Golden Syrup” and “Black Treacle” have a positive association when listed in ingredients, unlike the carbohydrate sweeteners, such as, “Glucose-Fructose Syrup”. Additionally dark treacles are an ideal alternative to caramel colour E150 in some Control: Using E150a Test: Using No.1 Black Treacle applications, particularly for Gingerbread, Speculoos Syrup 34-83 Biscuits and BBQ sauces, providing cost-effective and organoleptical benefits. Creates Softer Products Reduces Costs When compared to sucrose, invert sugars have smaller Invert sugars are a cost-effective way to add sweetness to molecules per kilogram thereby disrupting the growth of large liquid products because they are less prone to crystallisation water crystals. The subsequent lower freezing point is and have solids level of up to 80% (most liquid sugars have a particularly useful because ice crystals are prevented from maximum level of around 67% and therefore a higher forming when preparing products, such as ice cream, resulting crystallisation risk). In addition, invert syrups are 1.2 times in a smoother, soft-scoop texture. sweeter than liquid sucrose, therefore reducing the quantity required for products such as soft drinks. Our consumer tests show that when added to cakes, cookies and cereal bars, the moistness and binding properties of invert syrups produce more indulgent, softer and better tasting products. www.asr-group.com INVERTS AND 5 TREACLE SYRUPS GLOSSARY FURTHER READING Brix: The measurement of total solids in a sugar liquor or syrup using a Brix • Qwik-Flo® Sugars product sheet Hydrometer. For solutions containing only sugar and water, Brix = %sugar. • Fondants and Icing Sugars product sheet Hygroscopic: A substance with the ability to attract and hold water • Making better BBQ sauce using Black molecules from the surrounding environment. Cane Treacle Syrup application sheet Invert sugar: A mixture of approximately equal parts of glucose and fructose • Making better Cake using Golden resulting from the hydrolysis of sucrose, or inversion. Unlike sucrose, Cane Syrup application sheet glucose and fructose are reducing sugars meaning they contribute to the • Making better Cookies using Amber Maillard reaction in baked goods. As well as giving increased water binding, Cane Invert Syrup application sheet invert sugar inhibits crystallisation allowing for increased shelf life in some applications. • Making better Gingerbread using Black Cane Treacle Syrup application sheet IU: (Sometimes referred to as ICUMSA units) The unit of measure for colour • Making better Nussecken using Golden in sugar products, based upon the absorption of light at 420nm. Cane Invert Syrup application sheet ICUMSA: International Commission for Uniform Methods of Sugar Analysis. • Making better Speculoos Biscuits using Glucose–Fructose Syrup: (Also known as Isoglucose or High Fructose Corn Black Cane Treacle Syrup application sheet Syrup – HFCS in the USA). It is a syrup commonly made from maize or wheat where the starch is extracted from the grain and ‘hydrolysed’ into varying percentages of glucose and fructose. Not all of the starch is hydrolysed meaning many larger saccharides, like starches, are also present in the syrup making it less sweet than sucrose or invert sugar syrups. Maillard Reaction: A form of non-enzymatic browning, different from caramelisation. It is a chemical reaction between amino acids and reducing sugars (such as fructose and glucose) giving browned foods their desirable flavour. Molasses: Thick, dark sugar-bearing product from the final stages of cane refining. Molasses products are often referred to as treacles in the UK. Sucrose: Commonly referred to as ‘sugar,’ it is the disaccharide of glucose and fructose.
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