For further info on solutions for the fruit preparations industry, please download the pdf
Standard iso-glucose (F42 & F55) can be delivered when high sweetness and low costs are needed. Furthermore many other compositions of glucose and fructose are available
RAFTISWEET F 42/71
RAFTISWEET F 55/77
RAFTISWEET F 325/79
This sugar is obtained by mixing fine sugar crystals with more or less coloured syrups, containing invert sugar
- Brown (extra pale, pale, dark, extra dark)
- Basterd sugar
- Tailor-made (different colorus or acids)
Colouring and Flavouring Caramels
The flavouring caramel in liquid / powder form is manufactured from pure, slightly caramelized sugar with a typical caramel taste and flavour.
- Liq. Caramel 78/0077
- Liq. Caramel 72
- Caramel essence
- MAR 500/0260 (caramel powder)
The colour caramel is a dark brown liquid prepared by the controlled heat treatment of carbohydrates.
- Dan 14000 (E150A)
- Colorleb sucramel 30/1314 (E 150C)
Candy Powder is obtained from the candy sugar crystal production. The Candy Sugar molasses are concentrated by a boiling process until oversaturation. The small crystals which are formed are separated from the syrup by centrifugation. These crystals are called 'Candy Powder'.
Candy Powder Brown
Candy Powder Pale