Dark Candi Syrup

Dark Candi Syrup has more flavor than traditional candy rocks, and comes straight out of the breweries in Belgium. Made in Belgium, and is the same sugar that the breweries themselves are using to craft their smooth, rich, and malty beers that Belgium has been so well known for. Made from White Beet Sugar, very intense flavor.Candi syrup is a liquid obtained as a by-product of the candi sugar production.

SPECIFICATIONS:Chemical and physical: Dry extract: 78.50 - 80.50%
Ash: 0.80 - 1.30%
pH:Viscosity: Syrup temp 60° F = 20700 centipoises
Syrup temp: 140° F = 394 centipoises
Sugar Profile: Fructose: 16.34%
Sucrose: 29.84%
Glucose: 18.10%
Carbohydrates: 64.28%
Color: SRM 80 or 157 EBC
Usage: 1.031PPPG or 7.8 P
Visual and organoleptical: Free from abnormal odors, flavors and visible foreign bodies
Microbiological: Total: max. 500 by 10 g sugar
Yeasts: max. 50 by 10 g sugar
Moulds: max. 50 by 10 g sugar
5.50 - 7.50

DESCRIPTION:Sugar syrup obtained from repeated heating and cooling of beet sugar. Intense caramel flavor
and color.

SPECIFICATIONS:
Brix: 77.50 - 78.50%
pH: 4.0 - 5.5
Viscosity: 60° F = 20700 centipoises
140° F = 394 centipoises
Mineral Profile:
Iron < 1 ppm
Calcium < 5 ppm
Potassium < 1 ppm
Magnesium < 1 ppm
Iodine < 1 ppm
Fluorine < 0.05 ppm
Color: SRM 100 or 197 EBC
Usage: 1.031PPG or 7.8 PVisual and organoleptical: Free from abnormal odors, flavors and visible foreign bodies
Microbiological: Total: max. 200 by 10 g sugar
Yeasts: max. 10 by 10 g sugar
Moulds: max. 10 by 10 g sugar