• Brix

    Brix Min 85.0°

  • Total Sugars as Reducers

    48% in mass

  • Characteristics /Description

    Dense and viscous liquid obtained from the centrifugation of the final cooked mass and from which there is not possibility to economically recover more sucrose by the usual methods, in dilution is cloudy and brown. The final honey corresponds to a by-product of the sugar process and consists of Total Sugars as Reducers, insoluble solids and brix.

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