Baking syrup is a syrup ingredient that brings sweet taste to baked goods and plays a very important role in the color, aroma, taste and shape of baked goods. It can be used in various baked goods such as bread and cakes.

The filling syrup is made of white granulated sugar, which is hydrolyzed by a fructosyltransferase preparation derived from Aspergillus niger, filtered, separated, decolorized, chromatographically separated, concentrated, and packaged. It can be widely used in fillings for pasta, western food and baked goods.

Brown sugar syrup is a darker color and not highly refined edible sucrose. In addition to providing heat, it is also rich in trace elements such as calcium, potassium, iron, and magnesium, as well as lysine, malic acid, folic acid, multiple vitamins and Antioxidants and other minerals are not only highly nutritional, but also beneficial to the acid-base balance in the human body.

Moisturizing syrup is made by liquefaction, saccharification, enzyme inactivation, etc. from starch. It has good moisturizing properties and antiseptic properties, can extend the shelf life of the product, has an important effect on the stability of the product system, and has a very important impact on the quality of the product.