83-Mooncake Syrup

1.Product name: Baking syrup (moon cake syrup-83)  

Ingredients: white granulated sugar, water

Shelf life: 12 months

Storage requirements: ventilation, dry storage

Origin: Dezhou City, Shandong Province

                                        Nutritional composition table

Use: mainly suitable for the production of moon cake crust and baking cakes

Advantages: the combination of traditional ancient cooking and modern technology, white granulated sugar conversion and high fructose corn syrup, malt syrup compound, two high temperature boiling, high cost-effective wide style moon cake syrup. The moon cake crystal clear, oil back soft to the board.

2. Pulp up the mooncake syrup

Product name: Baking syrup (lifting pulp moon cake syrup)  

Ingredients: high fructose corn syrup, malt syrup, granulated sugar, water

Shelf life: 12 months

Storage requirements: ventilation, dry storage

Origin: Dezhou City, Shandong Province

                                        Nutritional composition table

Application: It is mainly suitable for the production of syrup and honey cake

Advantages: cake waist crystal white, not soft, not return oil, forming not loose, not collapse Angle, high light transmittance, soft entrance is changed;

3. Pure sugar is converted into sugar syrup:

Product name: Bake syrup (pure sugar into syrup)  

Ingredients: white granulated sugar, drinking water, pineapple, lemon

Shelf life: 12 months

Storage requirements: ventilation, dry storage

Origin: Dezhou City, Shandong Province

                                         Nutritional composition table

Use: mainly suitable for the production of moon cake crust and baking cakes

Advantages: the traditional ancient method of boiling, select high quality white sugar, add pineapple, lemon, 12 hours of high temperature boiling, 38 days of natural transformation, the traditional Cantonese moon cake syrup moon cake is crystal clear, the oil is soft and fast, the fruit taste is fresh and sweet

4.Non-sucrose, low-sugar syrup:

Product name: Baking syrup (no sugar syrup)  

Ingredients: oligo-isomaltose, xylose, food additives (maltol, sorbitol)

Shelf life: 12 months

Storage requirements: ventilation, dry storage

Origin: Dezhou City, Shandong Province

                                           Nutritional composition table

Use: only for bread, pastries, cookies, baked goods and fillings

Advantages: healthy no sucrose, low sugar, no sucrose, functional sugar compound characteristics, for food color, sweet not greasy, oil back soft, no touch plate

5.Seasoned syrup:

Product Name: Flavor syrup (black sugar syrup)  

Ingredients: concentrated sugarcane juice, red granulated sugar

Shelf life: 12 months

Storage requirements: ventilation, dry storage

Origin: Dezhou City, Shandong Province

                                           Nutritional composition table

Use: mainly suitable for the production of Shaqima, bread, moon cake crust and baked cakes

Advantages: ancient method inheritance, sugarcane flavor; select concentrated sugarcane juice, high quality white sugar, 48 hours of high temperature boil, fresh sweet sugarcane fragrance, pure thick;

6.Bread without sucrose syrup:

Product Name: Bake syrup (no sucrose syrup for bread)  

Ingredients: oligostose, crystalline fructose, food additives (sorbitol, xylitol, potassium acetylsulfonate, sucralose)

Shelf life: 12 months

Storage requirements: ventilation, dry storage

Origin: Dezhou City, Shandong Province

                                                            Nutritional composition table

Use: limited to bread making

Advantages: 1, the bread can claim: no sucrose, low sugar, sugar alcohol bread

2, let the bread is sweet and delicious, colored golden, wet and soft fresh

3. The osmotic pressure is 1.3 times that of white granulated sugar, which has more antibacterial characteristics and improves the shelf life

4, functional compound sugar source, no caries, no abdominal distension, heat reduction

5, the amount of syrup is 14~20% of the flour

7.Cake without sucrose syrup:

Product name: Bake syrup (sucrose syrup-free for cake)  

Ingredients: crystalline fructose, oligo, food additives (maltitol, sorbitol, xylitol)

Shelf life: 12 months

Storage requirements: ventilation, dry storage

Origin: Dezhou City, Shandong Province

                                            Nutritional composition table

Use: limited to bread making

Advantages: 1. The cake made can be claimed: no sucrose, sugar alcohol, xylitol cake

2. Make the cake sweet and delicious, colored golden, wet and fresh

4, functional compound sugar source, no caries, no abdominal distension, heat reduction

5. The amount of syrup is 100% of the flour