Molasses is used in the confectionery industry to control sweetness, texture, sugar crystallization and product stability. However, different types of molasses are not completely interchangeable.
The role of molasses in the recipe
Molasses can reduce the tendency of sucrose to crystallize, maintain the plasticity of the mass, form the desired viscosity and influence the shelf life of the texture. The effect depends on the carbohydrate composition and the amount of product in the recipe.
Low and high sugar options
Low-sugar molasses typically has a higher viscosity and less sweetness. Highly sugared - sweeter and more fluid. The choice depends on the type of product: caramel, candy mass, lipstick, filling, cookies or other products.
Acid and Enzyme Technology
The method of hydrolysis affects the composition and properties of molasses. For the manufacturer, not only the name of the product is important, but also measurable indicators: dry matter content, dextrose equivalent, color, acidity and viscosity.
Line test
Before switching to a new molasses, it is necessary to conduct a laboratory and industrial test. Even compliance with the specification does not negate the verification of the product’s behavior on specific equipment and in the current recipe.
Discuss cooperation
To select molasses, indicate the type of confectionery product, the current recipe, the required sweetness, viscosity and temperature conditions of the process.
Useful materials
Material updated July 30, 2026.