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QWIK-FLO®SUGARS
QWIK-FLO®SUGARS
www.asr-group.com
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INTRODUCING QWIK-FLO® SUGARS
Produced by our unique ‘co-crystallisation’ process, Qwik-Flo® Sugars are ASR Group’s answer to many problems faced by food manufacturers. Providing solutions for clean labelling, production, flavour and colour challenges with quick dissolving, great tasting sugars.
Our range includes ultra-low moisture Brown and Honey Sugars, Light and Dark Molasses. The adaptability of the product means that specific customer requirements can be catered for. This free flowing, quick dissolving ingredient (Maltodextrin free) can be flavoured with chocolate, mango, salted caramel and more – the possibilities are endless.
HOW ARE QWIK-FLO® SUGARS MADE?
Qwik-Flo®
Ordinary Sugar Crystals
Sucrose Second ingredienteg: honey
Co-crystallisationProcess
Qwik-Flo® Structure
The co-crystallisation process creates a dry sugar with a unique structure and the capacity to add as many ingredients as required without compromising its particular characteristics.
The image below illustrates the amorphous-shaped sugar produced by the co-crystallisation process.
The beneficial properties created by the increase in the surface area:mass ratio means that Qwik Flo® Sugars dissolve rapidly in cold water, allowing for even blending and increased flavour impact.
35x 135x
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PRODUCT TABLE
BENEFITS OF QWIK-FLO® SUGARS
Product Name Ingredient Declaration Colour Grades
Qwik-Flo® Honey Sugar, Honey 3000 IU
Qwik-Flo® Brown Sugar Brown Sugar 9000 IU
Qwik-Flo® Light Molasses Sugar, Cane Molasses (15%) 30000 IU
Qwik-Flo® Dark Molasses Sugar, Cane Molasses (10%), Colouring: Caramel E150c 80000 IU
Available inGranule andPowder form
INGREDIENTS:
SUGAR, HONEY
‘Clean’IngredientsPanel
Imparts Colour& Flavour
EasilyDissolved Free-flowing
Versatile: Anti-caking,Anti-separation,Compressibility
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The Qwik Flo® Sugars range, in particular Brown Sugar, Light and Dark Molasses, effectively adds colour and flavour to baked products, such as bread and biscuits, while retaining a similar functionality to standard sugar.
In tests carried out by an independent laboratory, substituting white sugar with Qwik-Flo® Brown Sugar resulted in a softer, chewier cookie with enhanced caramel and chocolate flavour notes.
Using Qwik-Flo® Honey Sugar in products enables manufacturers to include real honey, therefore retaining an authentic flavour, as well as, increasing product appeal in both name (‘Honey and Oat Bread’) and on ingredient declarations.
The Qwik Flo® Sugars range is continually expanding and with the addition of new flavours the co-crystallisation process creates sugars with specific characteristics. If you have a special requirement our dedicated Research & Development team would be happy to help.
Colour and Flavour Options
Currently Honey, Brown Sugar and Light Molasses Qwik-Flo® Sugars are all clean label products referred to as: Sugar, Honey, Brown Sugar and Sugar Molasses when listing ingredients.
Qwik-Flo® Honey is particularly beneficial from both a taste and financial point of view, as the characteristic ‘honey’ taste is not usually achievable at a viable price point, without the addition of flavourings or Maltodextrin for spray dried products.
The unique crystal structure of Qwik-Flo® Sugars means they dissolve far quicker than standard sugars, even in cold water. This is of great benefit for:
• Even product distribution throughout a bakery mix
• Dry drink mixes
• Uniform spread of flavour throughout dairy products, such as yogurt
Clean Ingredients Panel Dissolves Easily
Control: Made usingWhite Sugar
Test: Made usingQwik-Flo® Brown Sugar
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Many dark sugars can be difficult to process due to their sticky texture caused by the colour-containing elements present on the outside of the crystal.
The advantage of Qwik-Flo® Sugars is that the colour is evenly distributed through the crystal and consequently they have a naturally low level of moisture. This means that the sugars are free flowing (comparable to white sugar) and resistant to ‘caking’ which makes them easy to use within the factory environment.
As well as ‘in process’ this property is advantageous in dry ingredient mixes where standard honey, molasses or brown sugar are unsuitable, eg:
• Seasonings
• Fudge
• Drinks
• Cake and biscuit pre-mixes
Free Flowing
Qwik-Flo® Sugars allow manufacturers to make effective production cost savings because of the form, flavour and adaptability of the product.
The free flowing nature of Qwik-Flo® Sugars mean that dosing, using either granules or powder form, is more accurate, even for small measures, therefore reducing wastage and ensuring correct flavouring.
The unique structure of Qwik-Flo® Sugars also means that the flavour impact of ingredients, such as honey, are
increased allowing for a relatively low addition of a non-sucrose secondary ingredients, keeping prices competitive.
When adding honey or molasses, common issues during the production process, such as ingredients sticking to the sides of machinery, are alleviated therefore reducing time spent cleaning equipment and consequently increasing productivity.
Cost Savings
Standard Brown Sugar Qwik-Flo® Brown Sugar
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GLOSSARYBrix: The measurement of total solids in a sugar liquor or syrup using a Brix Hydrometer. For solutions containing only sugar and water, Brix = %sugar.
Hygroscopic: A substance with the ability to attract and hold water molecules from the surrounding environment.
Invert sugar: A mixture of approximately equal parts of glucose and fructose resulting from the hydrolysis of sucrose, or inversion. Unlike sucrose, glucose and fructose are reducing sugars meaning they contribute to the Maillard reaction in baked goods. As well as giving increased water binding, invert sugar inhibits crystallisation allowing for increased shelf life in some applications.
IU: (Sometimes referred to as ICUMSA units) The unit of measure for colour in sugar products, based upon the absorption of light at 420nm.
ICUMSA: International Commission for Uniform Methods of Sugar Analysis.
Glucose–Fructose Syrup: (Also known as Isoglucose or High Fructose Corn Syrup – HFCS in the USA). It is a syrup commonly made from maize or wheat where the starch is extracted from the grain and ‘hydrolysed’ into varying percentages of glucose and fructose. Not all of the starch is hydrolysed meaning many larger saccharides, like starches, are also present in the syrup making it less sweet than sucrose or invert sugar syrups.
Maillard Reaction: A form of non-enzymatic browning, different from caramelisation. It is a chemical reaction between amino acids and reducing sugars (such as fructose and glucose) giving browned foods their desirable flavour.
Molasses: Thick, dark sugar-bearing product from the final stages of cane refining. Molasses products are often referred to as treacles in the UK.
Sucrose: Commonly referred to as ‘sugar,’ it is the disaccharide of glucose and fructose.
Water Activity: (or AW) is defined as the ratio of the vapour pressure of water in a material to the vapour pressure of pure water at the same temperature. Pure distilled water has a Water Activity of exactly one. In food science, higher AW substances tend to support more microorganisms; bacteria usually requires at least 0.91, and fungi, a minimum of 0.7.
FURTHER READING• Making better cookies using Qwik-Flo®
Brown Sugar application sheet
• Inverts and Treacle Syrups product sheet
• Fondants and Icing Sugars product sheet
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www.asr-group.com
EUROPETate & Lyle SugarsThames RefineryFactory RoadSilvertownLondonE16 2EW
✆ +44 20 7476 4455✉ [email protected]
NORTH AMERICADomino Specialty IngredientsOne North Clematis Street, Suite 200West Palm Beach, Florida 33401
✆ 800-446-9763✆ International calls: 561-366-5150
For further information on Qwik-Flo® Sugars, refer to our in-depth application sheets, or contact the Speciality Sales team at the address below.
ASR Group’s comprehensive range of Qwik-Flo® Sugars means we can cater for specific needs and requests. If you have a particular enquiry our Product Development team would be happy to help.
