Corn Syrup
- Miwon corn syrup produced with 1/3 sweetness level in comparisons to sugar and the main ingredient is the sweetness of mantoza sugar. The traditional sweetness that our company use stimutanously. Corn syrup is a liquid accumulate from saccarit obtained from powder, concentrated and refine…
- The main ingredient is malt(20-25 of sugar) and (40-44 of sugar), high mantoza content, etc…this product can be use in various ways.
Product Description
- Specifications:
- Control the sweetness: This is less sweeter than sugar or glycosa, the sweetness level is easily controlled.
- Control the solidation: The common solidation of corn syrup is related to the average solidation and total molecules present in the syrup and can be examine with different types of malt.
- Control the sugar and dextroxa crystallization: Use to restrict dextroxa crystallization that commonly form during the sugar hydrolysis heat process and present in frozen products.
- Structure: Stipulate shape and texture. Peel off effect: The surface of the syrup is smooth, this specification is use as a method to produce products that require smooth and shiny surface.
- Usage:
- Malt (20-25 sugar content): Ice-cream, coffee ice-cream…
- Malt (40-44 sugar content): Bread, candy, cake, ice-cream…
- High mantoza content level, content level at 75, content level at 90: high quality candy, cake
- Package: Box 25kg,Phi 270kg, drum 280 kg, Tank 1000 Kg, Tank 1300 kg.
For use - Storage:
- Ingredient for making gimbap, sushi…
- Store in a dry and cool place. Avoid direct sun light. Expiration: 12 months from the manufacturing date.
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