Molasses is used not only for sweetness. Depending on the composition, it affects the crystallization of sugar, the viscosity of the mass, moisture, color and the shelf life of consumer properties. Therefore, the choice of a product should begin with the technological task, and not only with the price.
Formulate the recipe task
Before choosing molasses, it is necessary to determine what function it should perform. For caramel, resistance to crystallization may be important, for soft fillings - plasticity and moisture retention, for baking - color and retention of softness.
The same type of molasses is not universal for all products. The result depends on the ratio of sugars, solids, acidity and temperature of the technological process.
Main types of molasses
- Low-saccharified molasses is used when a more moderate sweetness and high viscosity are required.
- Highly saccharified molasses is suitable for recipes where pronounced sweetness and a higher proportion of simple sugars are important.
- Caramel molasses is used in the production of caramel and other products to control the structure of sugar mass.
- Maltose molasses is distinguished by the predominance of the maltose component and can be in demand in confectionery, bakery and other products.
Put it to the test
Even if there is a technical specification, molasses must be tested in a real recipe. It is recommended to conduct a laboratory test first, then pilot production on the production line. During the tests, the consistency, cooking speed, crystallization, color, taste and stability of the product during storage are evaluated.
Changing the type of molasses may require adjusting the amount of water, sugar, temperature, or the duration of the process.
Rate the supplier
Batch-to-batch repeatability is critical for series production. The supplier must ensure quality control, clear specifications, consistent packaging formats and predictable logistics.
You should also agree on the minimum batch, delivery schedule and acceptance requirements in advance. This is especially important for enterprises with a continuous production cycle.
Selection of molasses together with LCP
The product line of ZhKPZ includes several types of molasses and syrups. Selection begins with a description of the client's product and the required technological effect. After that, you can determine the appropriate option and agree on a sample for testing.
This approach reduces the risk of erroneous purchases and helps to introduce the ingredient without losing the quality of the finished product.
Send a technical task or a description of the product - the specialists of the Housing and Utilities Plant will offer a suitable type of molasses for testing.
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