Starch syrup

• prevents the crystallization of sugar
• gives confectionery products sweetness

Uses:

• as an additive to cakes, pastries, honey cakes, confectionery
• in the manufacture of ice cream
• to make caramel or marzipan
• to make halva

Artificial honey:

• the aroma and flavour of natural honey
• liquid or set consistency

Uses:

• to make honey cakes, nougats, biscuits

Inverted sugar:

• thick straw coloured syrup
• sweet flavour
• dissolves easily in water

Uses:

• to make honey cakes, nougats, biscuits
  

Pasteurized thickened pumpkin:

• made with pumpkin puree

Uses:

• as a colouring additive and to maintain freshness of various types of baked products
• as a base for making sauces and mousses used in savoury dishes
  

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