Grape Sugar

Forty years of experience in this sector have placed Caviro Extra at the forefront of production technology and product knowledge.
A peculiar characteristic of grape sugar, not found in other sugars, is the presence of pentose and hexose sugars and sweet polyalcohol, which are obtained thanks to a grape processing process that does not eliminate these sugars, as happens with sugars obtained by crystallisation, and gives grape sugar its unique chemical and organoleptic characteristics.

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TECHNICAL DATA

Grape sugar
Composition 50% fructose, 48% glucose, 2% minor pentose and hexose sugars, sweet polyalcohol
Caloric value 300 kcal/100 g (sucrose 400 kcal/100 g) with the same sweetening power.

USES AND APPLICATIONS

Grape sugar can be used, with excellent results, in the following products:

Jams, marmalades and mustards
Baked goods (doughnuts, biscuits, sponge cakes, snacks, fresh and dried pastries)
Candied fruit and sweets
Yoghurt and yoghurt creams
Creams, custards and desserts (custard, mousse, Bavarian cream, whipped cream, caramel, zabaglione)
Ice creams and sorbets
Beverages (fruit drinks and smoothies, milk and yoghurt, functional drinks, energy and sports drinks, almond milk, fruit juices mixed with alcohol, iced tea)
Fruit in syrup
Sweet and sour seasoning

SAFETY

We recommend storing the product at a temperature of between 15° and 20° C, 65 bx and between 20° and 25°, 70 bx.

OTHER PRODUCTS

White and red concentrated grape juice

The must of white or red grapes, deriving from vines for table wine and beverages and selected on the basis of its organoleptic characteristics, is dehydrated of part of its water to a concentration level previously agreed with the customer.

Product sheet >

Boiled must (Saba)

The must is boiled and concentrated at atmospheric pressure until it reaches the ideal conditions for caramelization of the sugars in line with the high-quality natural components of the must, which will then become a highly characterful ingredient for condiments.