DAN SUKKER SWEDISH DARK SYRUP
Bread Baking Syrup
Syrup (sugar syrup) is obtained as a by-product when white sugar is produced from beet or cane sugar in a sugar refinery. Syrup is a viscous sugar solution where some of the sugar has been broken down into glucose and fructose. This combination of different sugar types prevents crystallisation, while the very high sugar content (approx. 80%) guarantees a long shelf life.
Syrups are produced with a variety of colors and tastes, which derive from small amounts of mineral salts and other substances naturally present in the raw materials. Each syrup type is adapted for its specific area of use. Syrup is especially useful as a baking ingredient, but is also used for making confectionery.
Dark Syrup is distinctive and aromatic, with a full-bodied, toffee-like flavour. It is ideal in gingerbread and chocolate toffee, and as a flavor-enhancer in many savoury dishes.
Although Sweden's first sugar refinery was opened in Stockholm in 1647, sugar was originally a luxury good only enjoyed by the aristocracy. By the late 1800s most Swedes had started to enjoy sugar and syrups and so at the start of the 20th century there were 10 sugar refineries in Sweden. In 1907 they formed a company, Svenska Sockerfabriks AB (SSA). In 1987 the company changed its name to Sockerbolaget AB and in 1995 the name was changed again, this time to Danisco Sugar AB. In 2000 the brand name for consumers changed to Dansukker.
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