Basic properties of sugar syrups:

  • Obtained from crystallizing sugar. 
  • Product is purified, filtered and pasteurized.
  • Deep brown colour.
  • Aromatic (sweet/salty) in taste.
  • Viscous.
  • Long shelf life.


Brix Invert sugar (%) Sucrose (%) Total sugar  (%)

Special industrial syrup

79 38-45 30-35 70-72

Dark sugar syrup

82 38-45 30-35 71-73
Melado® 81 23-33 33-43 64-66

Purified molasses

80-81 10-20 37-47 55-57

* Several blends of beet and/or cane molasses with their own sugar spectrum.

Functional advantages of use ​



Used in


Special industrial syrup

  • Deep brown colour and aromatic in taste
  • Sweet/salty balance: sweetest of the dark syrups in the assortment
  • Bakery products
  • Breakfast cereals


  • Muesli bars
  • Cough syrups
  • Treacle waffle syrup



  • Large assortment in characteristic tastes 


  • Long shelf life


  • When delivered at high temperature, easy to pump and ready for use in your production process


  • Natural product (without E numbers)

Dark sugar syrup

  • Deeper brown than Special Industrial syrup
  • Also aromatic in taste
  • Slightly less sweet than Special industrial syrup
  • More viscous than Special industrial syrup due to higher Brix value


  • Higher concentration of molasses
  • Deeper brown than Dark sugar syrup
  • Stronger in taste than Dark sugar syrup


  • Important flavour in, for instance, liquorice, soy sauce, soup sauces, marinades, dressings, batter mixes 


  • A natural colorant in, for instance, (rye) bread, dark cake products, breakfast cereals and sweets (e.g. jelly gum)

Purified molasses

  • Darkest and saltiest syrup with a distinctive taste


  • Blend of different molasses (sugarcane and beet)

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