Products
For the artisan
Bakery, chocolate processor, confectioner, ice cream manufacture.
For the food and non-food industrya
Biscuits, chocolate products, confectionary, brewery, liquors, nectar and fruit juices, pharmaceutical products, sauces, ice cream and sorbets, fruit and flavoring, dairy desserts, tobacco industry, etc.
Various
Pharmaceutical industry, apiarian and bumblebee feeding, pet food.
Fondants
- Belgofondant: Complete range with several sugar spectra and dry substances for artisan confectioner industry.
- Fondacreme: ready for use fondant for icing.
- Fondant ready-to-use: for all type of glazed.
- Sprayfondant: ready for spray or pulverize.
- Belgofreeze: stable in freezing and thawing.
- Cocoa Fondant: chocolate fondant.
- Taylor made fondant: Fondant produced to specification of our customers (also in containers).
- Belgoglaze: for frozen eclairs, harder texture.
- Icing fondants.
- Rolled Fondant.
- Fondant with color (pink, yellow…) also with flavors.
Liquid sugars
- Liquid Sugar: sucrose syrup 100% of EU beet, sucrose syrup 100% of cane.
- Sirosuc: sucrose syrup 100% of EU beet, pure and transparent made for the artisan.
- Syrupus Simplex: sucrose syrup 100% EU beet pharmacopoeia quality.
Invert sugars
- Invert sugar: totally inverted sucrose syrup by enzymatic process with several dry substances.
- Liquid Trisuc: sucrose syrup inverted partially.
- Cremesuc: sucrose paste inverted partially. Perfect as an enhancer of flavors and aromas while stabilizing moisture.
Candy
- Candimic: light and dark candy syrup, perfect for the production of high fermentation beer.
- Cassonade: light and dark sugar canaria.
- Potentiates the flavor and aroma of candy in industrial and artisan pastries, as well as in the production of high fermenting beers.
- Candy sugar: pure candy sugar bonded by threads and crumbs. Perfect for the production of high fermentation beers by providing greater stability in the foam.
Caramel colour
- Caramel E150c: coloring caramel (positive).
- Caramel E150d: coloring caramel (negative).
- Burnt Sugar Syrup.
Bee and bumblebee-feeding
- Apisuc/Organic Apisuc: liquid organic bee-feeding, 100% absent of HMF.
- Invertbee: liquid invert bee-feeding, 100% absent of HMF.
- Fondabee/Organic Fondabee/Fondabeefruc: bee-feeding in paste, 100% absent of HMF.
- Bumblebee-feeding: produced to specification.
Caramels
- Caramel Sauce.
- Caramel in Paste: ready for use caramel in paste.
- Aromatic Caramel in powder form.
- Caramel pieces.
Praline
- Golden praline: hazelnuts – sugar paste.
- Maltitol praline: hazelnuts – Maltitol paste.
- Pure hazelnut paste.
Camsweet
Concentrate with different botanical origins: (wheat, cassava, corn, beets, agave, sugar and rice) conventional or organic production version. These concentrates are made based on different proportions of fructosa, dextrosa and sucrose depending on the final application that will be used (juices, nectars, fruit drinks, liquors, confectionary, etc.).
Camgrape
- Concentrates: concentrated grapes starting with different proportions of fructose and dextrose according to the specific needs of each customer 100% fruit on the labeling of the final product.
- Crystallized: fructogrape and dextrogrape. Produced from rectified concentrated grape, which separates fructose and dextrose present in grapes. Once separated both sugars are subjected to a crystallization process. The final product reed 100% fruit.
Fruitmix
Blends of different concentrated fruits:
- Juice cloudy concentrate from 40 to 60Bx: peach, watermelon, nectarine, plum, orange, apple and pear.
- Juice concentrate clear from 65 to 70 Bx: nectarine, plum, pear, orange and white grape.
- Deionized Juice concentrate from 65 to 70 Bx: pear, apple and white grape.
- Fruit Puree concentrates from 16 to 30 Bx: peach, nectarine, plum, pear and apple.
Fructosweet
- Fructose syrup.
- Fructomix: fructose-glucose syrup.
- Crystalline fructose: produced from different botanical origins (beet, cane and corn). Fructose’s main application is used in the dietary market for its high power sweetener and low glycemic index.
Glucose syrups
- Belgogluc confiserie: glucose syrup 38 DE.
- Belgogluc HDE: glucose syrup 60 DE.
- Belgogluc HM70: high maltose syrup contained.
- Dextrose monohydrate.
- Dried glucose syrup.
- Maltodextrine.
- Wheat starch.
Polyos glicerine/mono propylene glycol:
- Sorbitol: pure sorbitol in liquid and crystalline form.
- Maltitol: sugar substitute obtained from maltose in liquid and crystalline form.
- Vegetable CANOLA glycerine: Selected glycerol.
- Isomalt: in crystalline form.
- Erythritol: in crystalline form.
- Mono propylene glycol.
Dry specialities
- Nib sugar: decoration sugar in different sizes.
- Decorsuc: powdered sugar anti-humidity.
- Semoule crystal sugar: 400 μ. Granulated sugar, extra fine sifted.
- Standard sugar crystal 600 μ.
- Sugar crystal big grain 1500 μ.
- Sugar crystal 250 μ.
- Thick decoration sugar.
- Powder sugar with starch.
- Powder sugar with dried glucose syrup.
- Refined cane sugar.
Organic syrups - organic sugars:
- Organic cassava concentrate.
- Organic sugar cane.
- Organic wheat concentrate.
- Organic syrup produced to specification.
- Organic fondant.
- Organic sugar invert.
- Organic liquid cane sugar.
- Organic glucose syrup.
- Organic Caramel.
Wheatevia
Organic concentrated wheat with a touch of stevia (stevia glycosides). High power sweetener with a low glycemic index.
Mixed syrups
- Siromix 80: mixed syrup produced with glucose syrup and invert sugar.
- Primesuc – Siromix S75 – Belgogluc HM70: specialities for breweries.
- Syrup produced to specification: developed in partnership with the customer.
Belgodiet / Not added sugar
- Belgodiet: sugar substitute based on fibers in and liquid and crystalline form.
- Sucralose: sweetener.
- Fibers: inuline, poly dextrose, resistant maltodextrin, FOS (Fructo – oligosaccharides).
Various
- Refined cane molasses.
- Refined beet molasses.
- Maple syrup.
- Coconut Oil L850 NH.
- Liquorice extract powder.
Fondants
- Belgofondant: Complete range with several sugar spectra and dry substances for artisan confectioner industry.
- Fondacreme: ready for use fondant for icing.
- Fondant ready-to-use: for all type of glazed.
- Sprayfondant: ready for spray or pulverize.
- Belgofreeze: stable in freezing and thawing.
- Cocoa Fondant: chocolate fondant.
- Taylor made fondant: Fondant produced to specification of our customers (also in containers).
- Belgoglaze: for frozen eclairs, harder texture.
- Icing fondants.
- Rolled Fondant.
- Fondant with color (pink, yellow…) also with flavors.
Liquid sugars
- Liquid Sugar: sucrose syrup 100% of EU beet, sucrose syrup 100% of cane.
- Sirosuc: sucrose syrup 100% of EU beet, pure and transparent made for the artisan.
- Syrupus Simplex: sucrose syrup 100% EU beet pharmacopoeia quality.
Invert sugars
- Invert sugar: totally inverted sucrose syrup by enzymatic process with several dry substances.
- Liquid Trisuc: sucrose syrup inverted partially.
- Cremesuc: sucrose paste inverted partially. Perfect as an enhancer of flavors and aromas while stabilizing moisture.
Candy
- Candimic: light and dark candy syrup, perfect for the production of high fermentation beer.
- Cassonade: light and dark sugar canaria.
- Potentiates the flavor and aroma of candy in industrial and artisan pastries, as well as in the production of high fermenting beers.
- Candy sugar: pure candy sugar bonded by threads and crumbs. Perfect for the production of high fermentation beers by providing greater stability in the foam.
Caramel colour
- Caramel E150c: coloring caramel (positive).
- Caramel E150d: coloring caramel (negative).
- Burnt Sugar Syrup.
Bee and bumblebee-feeding
- Apisuc/Organic Apisuc: liquid organic bee-feeding, 100% absent of HMF.
- Invertbee: liquid invert bee-feeding, 100% absent of HMF.
- Fondabee/Organic Fondabee/Fondabeefruc: bee-feeding in paste, 100% absent of HMF.
- Bumblebee-feeding: produced to specification.
Caramels
- Caramel Sauce.
- Caramel in Paste: ready for use caramel in paste.
- Aromatic Caramel in powder form.
- Caramel pieces.
Praline
- Golden praline: hazelnuts – sugar paste.
- Maltitol praline: hazelnuts – Maltitol paste.
- Pure hazelnut paste.
Camsweet
Concentrate with different botanical origins: (wheat, cassava, corn, beets, agave, sugar and rice) conventional or organic production version. These concentrates are made based on different proportions of fructosa, dextrosa and sucrose depending on the final application that will be used (juices, nectars, fruit drinks, liquors, confectionary, etc.).
Camgrape
- Concentrates: concentrated grapes starting with different proportions of fructose and dextrose according to the specific needs of each customer 100% fruit on the labeling of the final product.
- Crystallized: fructogrape and dextrogrape. Produced from rectified concentrated grape, which separates fructose and dextrose present in grapes. Once separated both sugars are subjected to a crystallization process. The final product reed 100% fruit.
Fruitmix
Blends of different concentrated fruits:
- Juice cloudy concentrate from 40 to 60Bx: peach, watermelon, nectarine, plum, orange, apple and pear.
- Juice concentrate clear from 65 to 70 Bx: nectarine, plum, pear, orange and white grape.
- Deionized Juice concentrate from 65 to 70 Bx: pear, apple and white grape.
- Fruit Puree concentrates from 16 to 30 Bx: peach, nectarine, plum, pear and apple.
Fructosweet
- Fructose syrup.
- Fructomix: fructose-glucose syrup.
- Crystalline fructose: produced from different botanical origins (beet, cane and corn). Fructose’s main application is used in the dietary market for its high power sweetener and low glycemic index.
Glucose syrups
- Belgogluc confiserie: glucose syrup 38 DE.
- Belgogluc HDE: glucose syrup 60 DE.
- Belgogluc HM70: high maltose syrup contained.
- Dextrose monohydrate.
- Dried glucose syrup.
- Maltodextrine.
- Wheat starch.
Polyos glicerine/mono propylene glycol:
- Sorbitol: pure sorbitol in liquid and crystalline form.
- Maltitol: sugar substitute obtained from maltose in liquid and crystalline form.
- Vegetable CANOLA glycerine: Selected glycerol.
- Isomalt: in crystalline form.
- Erythritol: in crystalline form.
- Mono propylene glycol.
Dry specialities
- Nib sugar: decoration sugar in different sizes.
- Decorsuc: powdered sugar anti-humidity.
- Semoule crystal sugar: 400 μ. Granulated sugar, extra fine sifted.
- Standard sugar crystal 600 μ.
- Sugar crystal big grain 1500 μ.
- Sugar crystal 250 μ.
- Thick decoration sugar.
- Powder sugar with starch.
- Powder sugar with dried glucose syrup.
- Refined cane sugar.
Organic syrups - organic sugars:
- Organic cassava concentrate.
- Organic sugar cane.
- Organic wheat concentrate.
- Organic syrup produced to specification.
- Organic fondant.
- Organic sugar invert.
- Organic liquid cane sugar.
- Organic glucose syrup.
- Organic Caramel.
Wheatevia
Organic concentrated wheat with a touch of stevia (stevia glycosides). High power sweetener with a low glycemic index.
Mixed syrups
- Siromix 80: mixed syrup produced with glucose syrup and invert sugar.
- Primesuc – Siromix S75 – Belgogluc HM70: specialities for breweries.
- Syrup produced to specification: developed in partnership with the customer.
Belgodiet / Not added sugar
- Belgodiet: sugar substitute based on fibers in and liquid and crystalline form.
- Sucralose: sweetener.
- Fibers: inuline, poly dextrose, resistant maltodextrin, FOS (Fructo – oligosaccharides).
Various
- Refined cane molasses.
- Refined beet molasses.
- Maple syrup.
- Coconut Oil L850 NH.
- Liquorice extract powder.
Fondants
- Belgofondant: Complete range with several sugar spectra and dry substances for artisan confectioner industry.
- Fondacreme: ready for use fondant for icing.
- Fondant ready-to-use: for all type of glazed.
- Sprayfondant: ready for spray or pulverize.
- Belgofreeze: stable in freezing and thawing.
- Cocoa Fondant: chocolate fondant.
- Taylor made fondant: Fondant produced to specification of our customers (also in containers).
- Belgoglaze: for frozen eclairs, harder texture.
- Icing fondants.
- Rolled Fondant.
- Fondant with color (pink, yellow…) also with flavors.
Liquid sugars
- Liquid Sugar: sucrose syrup 100% of EU beet, sucrose syrup 100% of cane.
- Sirosuc: sucrose syrup 100% of EU beet, pure and transparent made for the artisan.
- Syrupus Simplex: sucrose syrup 100% EU beet pharmacopoeia quality.
Invert sugars
- Invert sugar: totally inverted sucrose syrup by enzymatic process with several dry substances.
- Liquid Trisuc: sucrose syrup inverted partially.
- Cremesuc: sucrose paste inverted partially. Perfect as an enhancer of flavors and aromas while stabilizing moisture.
Candy
- Candimic: light and dark candy syrup, perfect for the production of high fermentation beer.
- Cassonade: light and dark sugar canaria.
- Potentiates the flavor and aroma of candy in industrial and artisan pastries, as well as in the production of high fermenting beers.
- Candy sugar: pure candy sugar bonded by threads and crumbs. Perfect for the production of high fermentation beers by providing greater stability in the foam.
Caramel colour
- Caramel E150c: coloring caramel (positive).
- Caramel E150d: coloring caramel (negative).
- Burnt Sugar Syrup.
Bee and bumblebee-feeding
- Apisuc/Organic Apisuc: liquid organic bee-feeding, 100% absent of HMF.
- Invertbee: liquid invert bee-feeding, 100% absent of HMF.
- Fondabee/Organic Fondabee/Fondabeefruc: bee-feeding in paste, 100% absent of HMF.
- Bumblebee-feeding: produced to specification.
Caramels
- Caramel Sauce.
- Caramel in Paste: ready for use caramel in paste.
- Aromatic Caramel in powder form.
- Caramel pieces.
Praline
- Golden praline: hazelnuts – sugar paste.
- Maltitol praline: hazelnuts – Maltitol paste.
- Pure hazelnut paste.
Camsweet
Concentrate with different botanical origins: (wheat, cassava, corn, beets, agave, sugar and rice) conventional or organic production version. These concentrates are made based on different proportions of fructosa, dextrosa and sucrose depending on the final application that will be used (juices, nectars, fruit drinks, liquors, confectionary, etc.).
Camgrape
- Concentrates: concentrated grapes starting with different proportions of fructose and dextrose according to the specific needs of each customer 100% fruit on the labeling of the final product.
- Crystallized: fructogrape and dextrogrape. Produced from rectified concentrated grape, which separates fructose and dextrose present in grapes. Once separated both sugars are subjected to a crystallization process. The final product reed 100% fruit.
Fruitmix
Blends of different concentrated fruits:
- Juice cloudy concentrate from 40 to 60Bx: peach, watermelon, nectarine, plum, orange, apple and pear.
- Juice concentrate clear from 65 to 70 Bx: nectarine, plum, pear, orange and white grape.
- Deionized Juice concentrate from 65 to 70 Bx: pear, apple and white grape.
- Fruit Puree concentrates from 16 to 30 Bx: peach, nectarine, plum, pear and apple.
Fructosweet
- Fructose syrup.
- Fructomix: fructose-glucose syrup.
- Crystalline fructose: produced from different botanical origins (beet, cane and corn). Fructose’s main application is used in the dietary market for its high power sweetener and low glycemic index.
Glucose syrups
- Belgogluc confiserie: glucose syrup 38 DE.
- Belgogluc HDE: glucose syrup 60 DE.
- Belgogluc HM70: high maltose syrup contained.
- Dextrose monohydrate.
- Dried glucose syrup.
- Maltodextrine.
- Wheat starch.
Polyos glicerine/mono propylene glycol:
- Sorbitol: pure sorbitol in liquid and crystalline form.
- Maltitol: sugar substitute obtained from maltose in liquid and crystalline form.
- Vegetable CANOLA glycerine: Selected glycerol.
- Isomalt: in crystalline form.
- Erythritol: in crystalline form.
- Mono propylene glycol.
Dry specialities
- Nib sugar: decoration sugar in different sizes.
- Decorsuc: powdered sugar anti-humidity.
- Semoule crystal sugar: 400 μ. Granulated sugar, extra fine sifted.
- Standard sugar crystal 600 μ.
- Sugar crystal big grain 1500 μ.
- Sugar crystal 250 μ.
- Thick decoration sugar.
- Powder sugar with starch.
- Powder sugar with dried glucose syrup.
- Refined cane sugar.
Organic syrups - organic sugars:
- Organic cassava concentrate.
- Organic sugar cane.
- Organic wheat concentrate.
- Organic syrup produced to specification.
- Organic fondant.
- Organic sugar invert.
- Organic liquid cane sugar.
- Organic glucose syrup.
- Organic Caramel.
Wheatevia
Organic concentrated wheat with a touch of stevia (stevia glycosides). High power sweetener with a low glycemic index.
Mixed syrups
- Siromix 80: mixed syrup produced with glucose syrup and invert sugar.
- Primesuc – Siromix S75 – Belgogluc HM70: specialities for breweries.
- Syrup produced to specification: developed in partnership with the customer.
Belgodiet / Not added sugar
- Belgodiet: sugar substitute based on fibers in and liquid and crystalline form.
- Sucralose: sweetener.
- Fibers: inuline, poly dextrose, resistant maltodextrin, FOS (Fructo – oligosaccharides).
Various
- Refined cane molasses.
- Refined beet molasses.
- Maple syrup.
- Coconut Oil L850 NH.
- Liquorice extract powder.