MALTOSE 50 ( HIGH MALTOSE SYRUPS)
Applications : Hard cany, toffee, jam, jellies, ice-cream, caramel, Turkish delight, halvah and jam fillings for bakery products.
FRUCTOSE 20 (BLEND SYRUPS)
Applications : Turkish delight, halvah, ice-cream, confectionery and jam.
FRUCTOSE 30 ( BLEND SYRUPS)
Applications: Jam, marmalade, baklava, halvah, Turkish delight, candy, ketchup, compote.