Rice syrups is obtained from rice flour. Before the addition of natural enzymes (GMO free) to carry out the hydrolysis, the flour is mixed with water at a certain temperature. Hydrolysis is the splitting of the long starch molecule into smaller sized molecules, thanks to the action of natural enzymes (GMO free).
Our rice syrup can be used for its sweetness, viscosity, crispness, flavour and light colour in many agro-food sectors: cereal-based products (bars and breakfast), drinks, yoghurts, desserts, ice creams, sauces, baby food, etc.
The product can be adapted, depending on the sweetness level you want to reach. Syrups are filtered, and excess water is evaporated. You can find detailed information about the composition of our syrups on our website (see the different data sheets for every single syrup).