Brown Sugar Syrup
Brown sugar in dry form cakes and dissolves slowly in cold beverage applications.
Key Specifications
| Brix | 65-72 degrees |
|---|---|
| pH | 4.5-5.5 |
| Colour | Dark amber, ICUMSA 800-1500 |
| Ash | 0.3-0.8 percent |
| Turbidity | Low, filtered |
| Packaging | 20 kg pail / 250 kg drum |
Liquid form solves the handling problem
Brown sugar in dry form cakes and dissolves slowly in cold beverage applications. A 65-72 Brix syrup pumps, doses and dissolves instantly, which is why bubble tea and beverage chains specify syrup rather than sugar.
Colour and flavour come from molasses
The molasses fraction carries both the colour and the caramel note. Over-heating during evaporation darkens and bitterises it, so the process window matters more than the raw sugar specification.
Typical Applications
- Bubble tea and beverages — Dosed at 20-60 g per serving for sweetness and colour.
- Bakery and desserts — 5-15 percent of the formula for colour and moisture retention.
Frequently Asked Questions
Why is my syrup cloudy?
Incomplete filtration or crystallisation during storage. Store above 20 degrees C to prevent sucrose crystallisation.
Can it be used in clear drinks?
Only where a brown colour is acceptable; for clear beverages use a decolourised syrup.
What is the shelf life?
12 months unopened, 3 months after opening if refrigerated.
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