QWIK-FLO SUGARS.

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2 1 INTRODUCING QWIK-FLO 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 MADE? Sucrose Co-crystallisation Process Second ingredient eg: honey Qwik-Flo 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. Ordinary Sugar Crystals Qwik-Flo Structure 35x 135x

3 2 PRODUCT TABLE 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%) IU Available in Granule and Powder form Qwik-Flo Dark Molasses Sugar, Cane Molasses (10%), Colouring: Caramel E150c IU BENEFITS OF QWIK-FLO Imparts Colour & Flavour INGREDIENTS: SUGAR, HONEY Clean Ingredients Panel Easily Dissolved Free-flowing Versatile: Anti-caking, Anti-separation, Compressibility

4 3 Colour and Flavour Options 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. Control: Made using White Sugar Test: Made using Qwik-Flo Brown Sugar Clean Ingredients Panel 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. Dissolves Easily 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

5 4 Free Flowing 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 Standard Brown Sugar Qwik-Flo Brown Sugar Cost Savings 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.

6 5 GLOSSARY Brix: 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. FURTHER READING Making better cookies using Qwik-Flo Brown Sugar application sheet Inverts and Treacle Syrups product sheet Fondants and Icing Sugars product sheet 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.

7 6 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. EUROPE Tate & Lyle Sugars Thames Refinery Factory Road Silvertown London E16 2EW emea.ingredients@asr-group.com NORTH AMERICA Domino Specialty Ingredients One North Clematis Street, Suite 200 West Palm Beach, Florida International calls:

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