GLUCOSE and FRUCTOSE SYRUPS

Via the wet milling and various physical means, bran, extract, high-purity starch milk that is separated from protein are processed at the refineries and made into glucose syrups and with further processing into fructose syrups.

Starch-based glucose syrups are products that effect most of the characteristics of the products, provide the desired quality required by the manufacturer and enable appropriate shelf-life and they are produced with high technology.