Du-Bake 42/43© Glucose Syrup
Glucose syrups (commonly known as corn syrups) are derived from starch sources such as maize, wheat and potatoes. Glucose syrups offer alternative functional properties to sugar as well as economic benefits, and are extremely versatile sweeteners. The relative sweetness of 42 DE to sucrose is 40 - 45%.
Du-Bake 42/43 is a clear, clean tasting, ordorless glucose syrup manufactured from corn starch. It has a bland, sweet taste, and stores and ships well. Du-Bake 42/43 is commonly used in canned fruit preserves, ice cream, bakery products, jam, soft drinks, various types of confectionery products, and as a booster in the fermentation of alcohol. Download Product Spec Sheet
Du-Crose 3© Corn Syrup (63/43)
Du-Crose 3 Corn Syrup (63/43) is a pure, high D.E., carbon-refined corn syrup. The enzymatic conversion of long chain dextrins into mono- and disaccharides gives Du-Crose 3 a high concentration of fermentable sugars.
Fermentable sugars, coupled with high sweetening power and lower viscosity, makes Du-Crose 3 Corn Syrup an excellent syrup for baking, flavoring, and beverage applications. Download Product Spec Sheet
Du-Sweet 4© - High Fructose 42% Corn Syrup
Fructose-glucose syrup, also known as high fructose corn syrup (HFCS), is a starch syrup made from plant starch through hydrolysis and isomerization (and purification). With unique flavor, it is an important sweetening agent.
Du-Sweet 4 is a 42% high fructose corn syrup that is commonly used in beverages, soft drinks, fruit juice, cakes and pastries, canned fruit, jam, dry fruit, dairy products, and oral liquids. Du-Sweet 4 is also used in pharmaceutical products, health & personal care products, and agriculture/animal feed/poultry products. We commonly blend Du-Sweet 4 with Du-Bake to produce the ideal sweetness level and texture for a variety of products. Download Product Spec Sheet
Du-Sweet 5© - High Fructose 55% Corn Syrup
Du-Sweet 5 - 55% High Fructose Corn Syrup (HFCS) is a sweetener made from corn starch. As in the production of conventional corn syrup, the starch is broken down into glucose by enzymes. To make HFCS, the corn syrup is further processed by glucose isomerase to convert some of its glucose into fructose.
The relative sweetness of Du-Sweet 5 is comparable to sugar, and is primarily used in the beverage industry. We commonly blend Du-Sweet 5 with Du-Bake to produce the ideal sweetness level and texture for a variety of products. Download Product Spec Sheet
Choice Blend is a natural sweetener derived from corn. It contains added salt and natural vanilla to ensure the best flavor.
For general use as a natural sweetener. This mildly sweet, easy-blending sweetener enhances the flavor and texture of many foods such as jams, preserves, fruit toppings, sauces, baked goods and beverages. Download Product Spec Sheet
Carroll's Pancake & Waffle Syrup©
Carroll’s Pancake and Waffle Syrup is a special blend of syrups that create a rich and smooth taste. Pancakes and waffles will never taste better with Carroll’s Pancake and Waffle Syrup. Our flavor profile and packaging options are ideal for foodservice applications. Download Product Spec Sheet (Maple Flavor) • Download Product Spec Sheet (Butter Flavor)
Carroll's Dark Corn Syrup
Carroll’s Dark Corn Syrup is a blend of our Du-Bake corn syrup and molasses. Corn syrup is a mildly sweet syrup derived from corn starch, providing sweetness and moisture and preventing crystallization of sugar.
Carroll’s Dark Corn Syrup is best suited for commercial recipes to bake pies (most noted as an ingredient for pecan pies) and to make candy, cereal bars, chocolate coatings, and candy corn. Download Product Spec Sheet
Special Sweet is a blend of Du-Bake 42/43 Corn Syrup and Du-Sweet 4 - 42% High Fructose Corn Syrup. Special Sweet offers lower viscosity and higher sweetness levels than using straight Du-Bake 42/43 Corn Syrup. Manufacturers often find that Special Sweet is a more manageable product to use in bakery applications and confectionery products. Download Product Spec Sheet
Blackstrap molasses is the dark, viscous molasses that remains after maximum extraction of sugar from raw sugar cane. It has the consistency of a thick syrup, as the third boiling of sugar syrup yields blackstrap molasses. This concentrated byproduct is left over after the sugar's sucrose has been crystallized.
Add rich color, moisture, and a bittersweet kick to your favorite recipes. Give a healthy, semi-sweet flavor to dishes like gingerbread, muffins, pies and more. Add the perfect viscosity to baked beans, chili, and other savory sauces. Long sold as a dietary supplement, one tablespoon of blackstrap molasses provides up to 20% of the daily value of each nutrient listed. Download Product Spec Sheet