LIQUISS Candosoft is candied invert sugar cream with good flow properties. Despite its high dry matter content (80%), the product can be optimally incorporated into fat fillings, sugar masses and doughs and keeps your baked goods moist. Shelf lifeWhen stored at room temperature (15 - 30° C), LIQUISS Candosoft can also be stored for several months beyond the best-before date. The crystal structure can be destroyed at temperatures above 40° C. AdvantagesLIQUISS Candosoft contains none of the known allergens and can be used for vegan products. Dosage100g LIQUISS Candosoft corresponds to 80g sugar and 20g water 100ml (140g) LIQUISS Candosoft corresponds to 112g sugar and 28g water TipsLIQUISS Candosoft is a fully inverted sugar cream with a very fine crystal structure and was specially developed for use in fat fillings and sugar masses to facilitate dosing and minimise the amount of water in the product. The balanced ratio of fructose and dextrose helps to keep the filling and masses moist, thereby extending the shelf life of semi-finished and finished products. Candosoft is easy to dose, is immediately present in the dough in a homogeneous form and makes the doughs more plastic. Candosoft has a stronger browning capacity than granulated sugar. The browning of baked goods during the baking process is based on two processes:Caramelisation of the sugarmelanoidin formation from sugar and amino acids of the proteinsThe sugar crystals begin to melt at 187 °C. When heated further, the molten beet sugar partially inverts into glucose and fructose, which are then broken down further. In addition to colour, aromas are also formed during caramelisation. The formation of melanoidins takes place at much lower temperatures. In the Maillard reaction, sugars combine with certain amino acids in proteins. The sugar content in pastries partially crystallises out again when the baked goods are stored. The shelf life of baked goods depends on the water activity value (=aW value). The closer this is to 0.9 to 1, the shorter the shelf life of the food, because the microbes need this amount of free water for their vital activity. For baked goods with a longer storage period, the aW value should therefore be reduced in order to extend the shelf life. The shelf life of baked goods can be extended with the following measures:additional addition of 1-2% Candosoft, instead of 8% use 10% sugar (based on the amount of flour)replace 10-20% of the sugar with Candosoft in the total amount of sugaruse Candosoft as a fondant for sugary fillings or sugar glazesLIQUISS Candosoft reduces the freezing point in ice cream and sorbet (replace 10-15% of the sugar), makes the product soft and creamy and easier to process. The simple sugars fructose and glucose are responsible for lowering the freezing point. Adding LIQUISS Glucose at the same time can also improve the mouthfeel. It should be noted that the polysaccharides contained in glucose syrup cause the freezing point to rise again.Where to buypistor AG, 6023 Rothenburg; to the Pistor website hostettler-Spezialzucker AG, 5600 Lenzburg

LIQUISS Glucose is a highly viscous glucose syrup (DE40) with a high proportion of long-chain sugars, ideal for inhibiting the crystallisation of sugar and increasing mouthfeel.Shelf lifeIf stored at room temperature (15-30° C), the syrup can also be stored for several months beyond the best-before date. Do not store in the refrigerator! For better processing, this product can also be briefly heated to max. 60° C.AdvantagesLIQUISS Glucose contains none of the known allergens and can be used for vegan products. Dosage100ml glucose syrup 46° Bé corresponds to 121g sugar and 25g water (46° Bé)=146g TipsLIQUISS Glucose 46° Bé is a highly viscous syrup at room temperature. For better processing, the glucose syrup can be heated to max. 60° C. The addition of LIQUISS Glucose (replace 10-20% of the sugar) increases the mouthfeel in ice cream and sorbet and produces a creamy texture. A glucose syrup consists of a range of monosaccharides, disaccharides and polysaccharides and helps to increase the mouthfeel in ice cream and sorbet. Glucose syrup does not lower the freezing point. LIQUISS invert sugar must be added for this purpose.LIQUISS Glucose contains only 15% water and can be easily incorporated into almond or sugar masses thanks to its high viscosity. LIQUISS Glucose inhibits the crystallisation of sugar in confectionery, fondant, praline filling, jam, ketchup and marzipan (replace 40-50% of the sugar) and reduces the sweetness at the same time. 100ml (146g) of glucose has approx. 50% of the sweetening power of 100g of granulated sugar.Where to buyPistor AG, 6023 Rothenburg; see Pistor websiteHostettler-Spezialzucker AG, 5600 Lenzburg

LIQUISS invert sugar is made from high-quality Swiss beet sugar and is fully inverted. The product is used as a humectant in baked goods and to lower the freezing point in ice cream.Shelf lifeWhen stored at room temperature (15 - 30° C), LIQUISS invert sugar can also be stored for several months beyond the best-before date. Do not store in the refrigerator! (risk of crystallisation).TipsLIQUISS invert sugar consists of 38% dextrose, 35% fructose and less than 2% residual sugar. The water attraction of the simple sugars keeps baked goods moist for longer and therefore better preserved.AdvantagesLIQUISS invert sugar contains none of the known allergens and can be used for vegan products.Dosage100ml (135g) LIQUISS Invert Sugar contains 101g sugar and 34g water. This must be taken into account in the recipe if you want to replace granulated sugar. Where to buyHostettler-Spezialzucker AG, 5600 Lenzburg

LIQUISS sugar mix with honey contains 30% honey and has the flavour and consistency of honey and is suitable as a honey substitute and liquid sugar in baked goods, ice cream, liqueurs and spreads.Shelf lifeIf stored at room temperature (15-30° C), the syrup can be stored for several months beyond the best-before date. Do not store in the refrigerator! (risk of crystallisation)AdvantagesLIQUISS ZuckerMix with honey contains none of the known allergens. Dosage100ml honey syrup contains 20g water. This amount of water must be taken into account when replacing sugar. TipsLIQUISS ZuckerMix mit Honig has the same properties and flavour as honey and can replace it in many applications. LIQUISS ZuckerMix mit Honig can also be used as invert sugar and adds a nice honey flavour to your product. Where to buyPistor AG, 6023 Rothenburg; see Pistor website Hostettler-Spezialzucker AG, 5600 Lenzburg

LIQUISS Cane Sugar is made from white cane sugar with an optimum composition of glucose, fructose and sucrose for use as a liqueur sugar at the bar or for the production of soft drinks, liqueurs and spirits.Shelf lifeIf stored at room temperature (15-30° C), LIQUISS Cane Sugar can also be stored for several months beyond the best-before date. Do not store in the refrigerator! (risk of crystallisation).AdvantagesLIQUISS Cane Sugar does not contain any known allergens and can be used for vegan products.Dosage100ml cane sugar syrup corresponds to 100g sugar and 37g water 2cl cane sugar syrup corresponds to 2g granulated sugar.TipsLIQUISS Cane Sugar can be used to sweeten long drinks and cocktails at the bar effortlessly and quickly. LIQUISS Cane Sugar is also ideal as a liquid sugar for coffee, tea, waffles, fruit salad, muesli or sauces.

LIQUISS Caramel dark is a dark caramel couleur as a flavouring or natural colouring agent for various foods.Shelf lifeWhen stored at room temperature (15-30° C), LIQUISS Caramel dark can also be stored for 1-2 years beyond the best-before date. Do not store in the refrigerator! (risk of crystallisation)AdvantagesLIQUISS Caramel dark does not contain any known allergens and can be used for vegan products. DosageDose approx. 0.1 - 1 % depending on application and desired colour intensity 100ml of coloured caramel corresponds to 135g of caramel syrup.TipsLIQUISS Caramel dark is a dark brown, natural food colouring with a bitter taste and is suitable for colouring aqueous and semi-solid foods, can be used to a limited extent in acidic drinks (> pH 3.5) and alcohol up to max. 43% vol. For use as pure caramel couleur (E150a) in organic products, the provisions of the Swiss Organic Farming Ordinance and/or the Bio Suisse guidelines must be observed.Sources of supplyHostettler-Spezialzucker AG, 5600 Lenzburg

LIQUISS Caramel Organic is a lightly burnt, natural sugar syrup without additives, such as flavourings, with versatile applications in the kitchen and bar.Shelf lifeIf stored at room temperature (15-30° C), the syrup can be kept for several months beyond the best-before date. Do not store in the refrigerator! (risk of crystallisation).AdvantagesLIQUISS Caramel contains none of the known allergens and can be used for vegan products.Dosage100ml caramel syrup contains 23g water and corresponds to 100g granulated sugar. TipsLIQUISS Caramel is suitable in the kitchen for desserts, ice cream, puddings, crepes and as a base for game sauces and glazed chestnuts, as an aromatic sweetener for cocktails, coffee or tea or as a brewing syrup for dark beers. LIQUISS Caramel can also be boiled down a little to achieve a firmer consistency.Where to buy- Hostettler-Spezialzucker AG, 5600 Lenzburg

LIQUISS Honini is a sugar mixture with the flavour and consistency of honey and is suitable as a sweetener for many applications.Shelf lifeWhen stored at room temperature (15-30° C), LIQUISS Honini can also be stored for several months beyond the best-before date. Do not store in the refrigerator! (risk of crystallisation) AdvantagesLIQUISS Honini does not contain any known allergens. Dosage100ml Honini corresponds to 100ml honey or invert sugar syrup. 100ml (141g) Honini contains 114g sugar mixture and 27g water. This amount of water must be taken into account when replacing sugar. TipsLIQUISS Honini is suitable as a cheap alternative to honey. LIQUISS Honini is also a quick sweetener for many applications and can also be used as a humectant in baked goods (replacing 20-30% of the sugar) instead of invert sugar.Where to buyPistor AG, 6023 Rothenburg; see Pistor website Hostettler-Spezialzucker AG, 5600 Lenzburg

LIQUISS Invert Sugar Organic is made from Swiss organic beet sugar and is almost completely inverted. The ideal humectant for organic baked goods and desserts or for lowering the freezing point in ice cream and sorbets.Shelf lifeWhen stored at room temperature (15 - 30° C), LIQUISS Organic Invert Sugar can also be stored for several months beyond the best-before date. Do not store in the refrigerator! (risk of crystallisation). AdvantagesLIQUISS Organic Invert Sugar does not contain any known allergens and can be used for vegan products. Dosage100ml (136g) Invert Sugar Organic contains 104g sugar and 32g water. The added water must be taken into account in the recipe if you want to replace granulated sugar. LIQUISS Organic Invert Sugar reduces the freezing point in ice cream and sorbet (replace 10-15% of the sugar), makes the product soft and creamy and easier to process. The simple sugars fructose and glucose are responsible for lowering the freezing point. The mouthfeel can be enhanced by adding LIQUISS glucose syrup at the same time. It should be noted that the polysaccharides contained in glucose syrup cause the freezing point to rise again. TipsLIQUISS Organic Invert Sugar extends the shelf life of cakes and pastries (replace 10-15% of the sugar), is easy to dose, is immediately present in the dough in dissolved form and makes the dough plastic. Organic invert sugar has a stronger browning capacity than granulated sugar.The browning of the baked goods during the baking process is based on two processes:Caramelisation of the sugar Melanoidin formation from sugar and amino acids of the proteins.The sugar crystals begin to melt at 187 °C. When heated further, the beet sugar melt partially inverts to glucose and fructose, which are then broken down further. In addition to colour, aromas are also formed during caramelisation. The formation of melanoidins takes place at much lower temperatures. In the Maillard reaction, sugars combine with certain amino acids in proteins. LIQUISS Organic Invert Sugar can also be used to sweeten other bakery products, e.g. for sweetening whipped cream, fuchtwähen, muesli or fruit salad.Where to buyHostettler-Spezialzucker AG, 5600 Lenzburg

LIQUISS purified sugar is made from high-quality Swiss beet sugar and is half inverted. With a balanced ratio of sucrose, fructose and dextrose, this is the ideal liquid sugar for the kitchen and bar.LIQUISS purified sugar is the ideal liquid sugar for many applications such as fruit vougés, liqueurs, drinks, schnapps, long drinks or cocktails. The balanced ratio of fructose, glucose and sucrose prevents crystallisation of the sugar solution, even over a longer storage period.AdvantagesLIQUISS Lauter Sugar contains none of the known allergens and can be used for vegan products.Dosage100ml (137g) LIQUISS Lauter Sugar contains 105g sugar and 32g water. This must be taken into account in the recipe if you want to replace granulated sugar. 2cl purified sugar corresponds to 20g granulated sugar.Where to buyPistor AG, 6023 Rothenburg;to the Pistor websiteHostettler-Spezialzucker AG, 5600 Lenzburg

LIQUISS Sorbitol is a sugar-free and tooth-friendly sweetener with 40% fewer calories than sugar and can be used as a sugar substitute and humectant.Shelf lifeWhen stored at room temperature (15-30° C), LIQUISS Sorbitol can also be stored for several months beyond the best-before date.AdvantagesLIQUISS Sorbitol contains none of the known allergens and can be used for vegan products. LIQUISS Sorbitol is tooth-friendly and sugar-free.Dosage100ml sorbitol syrup corresponds to 91g sorbitol and 39g water. 100ml (130g) sorbitol syrup has approx. the sweetness of 80g granulated sugar.TipsLIQUISS Sorbitol has a water-absorbing effect. This increases the moisture content and prevents baked goods from drying out (replace 10% to max. 14% of the sugar). LIQUISS Sorbitol also occurs naturally in many types of fruit, but can have a laxative effect if consumed in excess. The daily dose of 20g/person should therefore not be exceeded.Where to buyPistor AG, 6023 Rothenburg; see Pistor website Hostettler-Spezialzucker AG, 5600 Lenzburg

Flavoured sugar mixture based on glucose, fructose, sucrose, honey and/or flavourings.

Clear, slightly yellowish cane sugar syrup, degree of inversion 66%, dry matter 73° Brix

Colourless to yellowish cane sugar or amber-coloured organic raw cane sugar syrup, degrees of inversion 65 - 85%, dry matter 73-76%

Dark brown, bitter coloured caramel in different colour settings and viscosities.

Dark brown natural organic coloured caramel in organic Bud quality.

Flavoured caramel syrup, in various colours, flavour levels and viscosities, some with added glucose and fructose

Aromatic caramel syrup, in various colours, aroma levels and viscosities.

Fructose crystalline (fructose)

Syrups with 9% / 40% / 55% / 100% fructose contentFructose-glucose syrup with 70-77% dry matterFructose syrup with >99% fructose

Glucose syrup in various degrees of degradation (DE40 / DE45 HMS / DE60) and dry substances (76-84%).Glucose syrup in various viscosities for different applications.

Candied invert sugar cream, degree of inversion 98%, dry matter 80° BrixPackaging 150kg plastic drum14kg or 4kg PE bucket

LIQUISS invert sugar is made from high-quality Swiss beet sugar and is fully inverted. The product is used as a humectant in baked goods and to lower the freezing point in ice cream.Clear, slightly yellowish invert sugar syrup, degree of inversion 50 - 98%, dry matter 65-80° Brix, inverted enzymatically or with acid.Invert sugar syrup is an aqueous solution of partially inverted sucrose. The inversion can be carried out either with acid or with enzymes. Production with enzymes is gentler, but also somewhat more cost-intensive. Invert sugar syrup contains at least 62% dry matter. The invert sugar content (fructose/glucose in a ratio of 0.9 : 1) is over 50% by weight of the dry matter. An invert sugar syrup with 90% degree of inversion is colourless and crystal-free up to a concentration of about 65% sugar content at room temperature. With higher concentrations up to 80% of the dry matter, invert sugar becomes slightly yellowish.Packaging Loose in a tanker800 kg IBC loan container20 kg BagInBox (pallets of 800 kg)25 kg canisters (600 kg pallets)

Clear, slightly yellowish invert sugar syrup, degree of inversion 66-90%, dry matter 70-76° Brix, inverted with lemon juice concentrate or citric acid.Organic invert sugar syrup is an aqueous solution of partially inverted beet sugar. Depending on the label (Bud, Bioland, Naturland, EU organic), the inversion can be carried out with either lemon juice concentrate or citric acid. Organic invert sugar syrup contains 70 or 76% dry matter. The invert sugar content (fructose/glucose in a ratio of 0.9 : 1) is 65% to 90% by weight of the dry matter. An invert sugar syrup with 90% invert sugar content is slightly yellowish in colour at room temperature up to a concentration of around 65% sugar content. At higher concentrations up to 80% of the dry matter, it turns yellow.Packaging Loose in a tanker800 kg IBC loan container20kg BagInBox (pallets of 800 kg)25 kg canister (pallets of 600 kg)