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    Belgian Soft Blond Cassonade Candi Sugar 450g

    $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: G7202
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    Product description: Cassonade Light: Light brown sugar obtained from a mixture of sugar crystals and candy syrup.
    Manufactured by : Belgosuc N.V., Belgium.
    Ingredients: Sugar, candy syrup
    Origin: Sugar beet

    Properties
    PHYSICAL AND CHEMICAL PROPERTIES
                                    Min                   Max             Typical              Unit              Method
    Moisture               1.5 %                                                                                    BSCH071
    pH                          4.0                   6.0                                         sol. 1:10       BSCH001
    Colour                                                                   225                  EBC (CIE)    BSCH027
    Sulphated Ash                              2.5 %                                                          BSCH053
    Sucrose               97.5                                                                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: Cassonade Light: Light brown sugar obtained from a mixture of sugar crystals and candy syrup.
    Manufactured by : Belgosuc N.V., Belgium.
    Ingredients: Sugar, candy syrup
    Origin: Sugar beet

    Properties
    PHYSICAL AND CHEMICAL PROPERTIES
                                    Min                   Max             Typical              Unit              Method
    Moisture               1.5 %                                                                                    BSCH071
    pH                          4.0                   6.0                                         sol. 1:10       BSCH001
    Colour                                                                   225                  EBC (CIE)    BSCH027
    Sulphated Ash                              2.5 %                                                          BSCH053
    Sucrose               97.5                                                                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