Grape sugar is an excellent 100% natural sweetener.
It comes in liquid form, is colourless and odourless, and is instantly soluble, even in cold beverages. It is a product obtained from table grape musts and it is composed of about 49.5% fructose, 49.5% glucose and 1% minor sugars and it is sucrose-free.
In order to obtain Brusa 1888 grape sugar, the first step is the rectification procedure: an ionic exchange between cationic and anionic resins purifies the grape must from mineral salts, acids and from all its organoleptic components. It is thus obtained a mixture made of only grape water, glucose and fructose. Once the sugary component has been extracted, the second step is the concentration: the evaporation of the watery component will give the product its peculiar consistency and density.
It reduces by about 4 times the volume of the raw product, thus optimizing storage costs and transport costs.
Applications and Products
Brusa 1888 Grape Sugar is used for the preparation of:
Fruit jams, marmalades and jellies
Confectionery products, candies and sweets
AVAILABLE COLOUR OPTIONS
The product itself is colourless, almost transparent, and is available from 65° to 70° brix as standard, but also at higher brix upon request.
ORGANIC/ORGANIC GRAPE SUGAR
ATTENTION: for the Italian legislation, it is not possible to sell organic grape sugar. However, due to BIOAGRICERT CERTIFICATION, Brusa 1888 can offer rectified concentrated must (RCM), a similar product made from wine grapes (see related product section). It’s BIO/organic and pesticide-free, from 65° to 70° brix and more (on request).
LOGISTICS - PACKAGING BRUSA 1888
Brusa 1888 Grape Sugar is is available in the following formats:
TRANSPORTATION AND STORAGE/PRESERVATION
In order to maintain unaltered the grape sugar quality and its organoleptic and nutritional properties, in case of bulk product, the transportation is realised inside insulated tanks. Whereas, for pasteurized products packed in aseptic drums the transportation is done by truck or by sea in dry containers.
Low temperatures could cause the precipitation of tartrates and the crystallization of sugars. The preservation must therefore take place at a recommended temperature not lower than 15 – 20° C for a medium-term period, depending also on the storage or packaging conditions.
Grape sugar doesn’t contain all of those substances that could alter the organoleptic characteristics of the product to which is added.
Instead, it increases and exalts the flavour already present or the ultimate sweetness in the recipe.
Raw materials are the most important element for the guaranteed quality of the product, that is why the grape musts used to produce grape sugar comes mainly from Italian vines and, in minor quantities, from European ones. The production process starts from a very careful selection of the raw materials.
The product is subjected to strict quality controls from the beginning of the production to storage and up to distribution. The quality tests are carried out both by the internal Brusa laboratory and by accredited external laboratories.
These rigorous procedures are conducted according to the directives of the FSSC 22.000 CERTIFICATION available to Brusa 1888. The Brusa 1888 processing procedures do not involve the use of substances of animal origin or alcoholic presence, this allows the company to be HALAL certified, and to be able to offer its products to Islamic markets.