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Baklava

Baklava

fructose
Using fructose syrup instead of invert syrup in baklava has a great impact on product quality due to the high purity of fructose syrup, balanced sweet taste and high absorbability. Fructose syrup produces a more attractive product by creating brightness and the right flavor. Among the types of fructose syrups, two types of F42, F30, F20 and F10 are used as the best alternatives in this industry. By increasing the amount of fructose, the sweetness of the product also increases.

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