Starch syrup-W is purified and condensed water solution of monosaccharides and low-molecular polysaccharides, which are obtained as result of acid hydrolysis of potato starch.

Starch syrup - W: is used in the baking industry, especially for gingerbread, honey-cake, rusks, cakes, yeast products, bread. Hygroscopicity of syrup and it’s capacity to keep a moisture is used in cakes products with prolonged shelf life. Moreover is recommended for the production of fruit preserves and sugar products: jams, fruit jellies, candied fruits, frozen fruits, fruit syrups, halvas. It also can be used in ice-creams production, where forms light hard, homogenous consistency with fine crystals.

Large content of easy fermentative sugars, low viscosity and liquidity of syrup are useful in production of beer as a brewing additive.