Sugars, Syrups & Treacles

Sugars, Syrups & Treacles
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Agave Syrup

Agave syrup is a sweetener commercially produced from several species of agave, including Agave tequilana (blue agave) and Agave salmiana. Most agave syrup comes from Mexico and South Africa. Agave syrup is sweeter than sugar and honey: it is often substituted for sugar or honey in recipes. In cooking, it is commonly used as a vegan alternative to honey for those who choose to exclude animal products from their diets. Agave syrup dissolves quickly and so it can be used as a sweetener for cold beverages such as iced tea. It is added to some breakfast cereals as a binding agent.

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Cane Molasses

Cane Molasses or Cane Syrup is a common ingredient in baking and cooking. Molasses varies by amount of sugar, method of extraction, and age of plant. To make molasses, sugar cane is harvested and stripped of leaves. Its juice is extracted usually by cutting, crushing, or mashing. The juice is boiled to concentrate it, promoting sugar crystallisation. The result of this first boiling is called “first syrup”, and it has the highest sugar content. First syrup is usually referred to in the Southern states of the U.S. as “cane syrup”, as opposed to molasses.

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Cane Syrup

Cane Molasses or Cane Syrup is a common ingredient in baking and cooking. Molasses varies by amount of sugar, method of extraction, and age of plant. To make molasses, sugar cane is harvested and stripped of leaves. Its juice is extracted usually by cutting, crushing, or mashing. The juice is boiled to concentrate it, promoting sugar crystallisation. The result of this first boiling is called “first syrup”, and it has the highest sugar content. First syrup is usually referred to in the Southern states of the U.S. as “cane syrup”, as opposed to molasses.

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Caster Sugar

Caster (or castor) is a very fine sugar in Britain, so-named because the grains are small enough to fit through a castor, a form of sieve. It is Commonly used in baking and mixed drinks.  Because of its fineness it dissolves more quickly than regular white sugar and is thus especially useful in meringues and cold liquids.

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Caster Sugar Golden

Golden Caster (or castor) is a very fine sugar in Britain, so-named because the grains are small enough to fit through a castor, a form of sieve. It is Commonly used in baking and mixed drinks.  Because of its fineness it dissolves more quickly than regular white sugar and is thus especially useful in meringues and cold liquids.

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Coconut Sugar/Blossom

Coconut sugar (also known as Coconut Palm sugar) is a sugar produced from the sap off the coconut palm. Coconut sugar has been used as a traditional sweetener for thousands of years in the South and South-East Asian regions where the coconut palm is in abundant supply. Coconut sugar can come in crystal or granule form, blocks and in liquid form. Coconut sugar has a similar taste to brown sugar but has more subtle caramel tones. Some consider it to be a healthier alternative than Cane Sugar.

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Demerera Sugar

This pale-coloured and mild-tasting raw cane sugar is named after its place of origin – Demerara, in Guyana. Demerara sugar is made from crystallized, partially evaporated sugar cane juice, spun in a centrifuge to remove almost all of the molasses. Traditionally used to sweeten coffee, it’s perfect for sprinkling but can also be used for baking, particularly in things that need extra crunchiness such as crumbles, cheesecake bases, flapjacks and biscuits.

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Glucose Syrup

A transparent viscous syrup, with a sweet taste and neutral colour, produced by hydrolysing (breaking down) maize or wheat. It’s used to stabilise products by inhibiting crystallisation, while its high viscosity adds volume and gives chewiness to sweets.

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Golden Granulated Sugar

Golden Granulated Sugar is formed from the natural juices extracted by crushing sugar cane; these juices are filtered to produce a golden colour and mild flavour profile. The free-flowing finer crystal size is suitable for beverages, biscuits, cakes, topping and breakfast cereals and bars.

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Golden Syrup

This is a traditional golden syrup made from natural sugars. It’s a partially inverted syrup with a sweetness value approximately 20% greater than sucrose, a distinctive, subtle colour, and a mellow flavour. It’s used as a humectant and to reduce crystallisation, which allows it to withstand higher baking temperatures for biscuits and cakes, as well as flapjacks and puddings. It contains no added flavours or colours.

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