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Molasses caramel corn – thick viscous liquid from colorless to pale yellow colour. It contains about 40% reducing compounds, 14-20% glucose, maltose, 29-37%, 10-14% maltotriose.
Scope and features: Molasses is used in confectionery and canning industries, as well as in the sports nutrition and for the production of coupling agents. Molasses demand confectionery industry in the manufacture of cakes and some breads. When added in small quantities defines the color, and in large quantities - the taste and viscosity of the dough products. With the ability to slow down the crystallization of sucrose widespread usage of molasses in the production of confectionery products: jam, jam, caramel, marshmallow, marshmallows, and especially - sweets and marmalades. Certain types of molasses used in the manufacture of ice cream and frozen desserts, to lower the freezing point of the product.