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    Belgian Rock Clear Candi Sugar450g

    $9.90
    Belgian candy sugars are commonly used in brewing, especially in stronger Belgian beers such as Dubbel and Tripel, to boost the alcohol content without adding extra body to the beer. Belgian candy sugars help maintain the high alcohol content of beers without making them overly malty or sweet.
    SKU: G7203
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    Product description:Candy sugar white, not calibrated.
    Manufactured by : Belgosuc N.V., Belgium
    Ingredients: Sugar
    Origin: Sugar beet

    Properties
    PHYSICAL AND CHEMICAL PROPERTIES
                                                  Min              Max                  Typical             Unit                     Method
    Total solids                         99                                                               w%w (20°C)           BSCH011
    pH                                       6.5                 7.5                                         sol. 1:1                 BSCH001
    Colour                                                      22                                         icumsa 420 nm       BSCH023
    Sucrose                            99.5                                                             w%w on ds               BSCH036

    MICROBIOLOGICAL PROPERTIES
                                                          Max                 Typical                Unit                         Method
    Total mesophylic count            200                                                  /10g ds 30°C           BSMI001
    Yeasts                                        10                                              /10g ds 25°C           BSMI011
    Moulds                                       10                                              /10g ds 25°C           BSMI011

    Product description:Candy sugar white, not calibrated.
    Manufactured by : Belgosuc N.V., Belgium
    Ingredients: Sugar
    Origin: Sugar beet

    Properties
    PHYSICAL AND CHEMICAL PROPERTIES
                                                  Min              Max                  Typical             Unit                     Method
    Total solids                         99                                                               w%w (20°C)           BSCH011
    pH                                       6.5                 7.5                                         sol. 1:1                 BSCH001
    Colour                                                      22                                         icumsa 420 nm       BSCH023
    Sucrose                            99.5                                                             w%w on ds               BSCH036

    MICROBIOLOGICAL PROPERTIES
                                                          Max                 Typical                Unit                         Method
    Total mesophylic count            200                                                  /10g ds 30°C           BSMI001
    Yeasts                                        10                                              /10g ds 25°C           BSMI011
    Moulds                                       10                                              /10g ds 25°C           BSMI011

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