SÜVYTECH in use
SÜVYTECH is SÜVY line item , but specially for the preparation where the risk of crystallization is significant.
Like Gelato , ice cream, sorbet, fruit jellies .
Crystallization point:
Sucrose becomes thermodynamically unstable and prone to recrystallization above a concentration of 63–68% in solution. In aqueous systems, Süvy has a recrystallization threshold between 42% and 47%, whereas SÜVYTECH remains stable at concentrations above 85%. whereas SÜVYTECH remains stable at concentrations above 85%.
“SÜVYTECH is recommended for fruit jellies, nougat, and syrups, where it delivers textural functionality equivalent to invert sugar.”
Brix
Brix indicates the soluble solids content of a solution. For sucrose, 72° Brix corresponds to a 72 % concentration. SÜVYTECH can reach levels of 85–90° Brix.
PAC: Freezing Point depression (anti-freezing power)
PAC (Freezing Point Depression) characterizes the ability of an ingredient—primarily sugars—to lower the freezing point of water.
The higher the PAC value, the softer the ice cream texture remains at −18 °C. Sucrose is the reference, with a PAC value set at 100.
PAC (Freezing Point Depression) characterises an ingredient’s ability to lower the freezing point of water. Sucrose is the reference, with a PAC value set at 100. The higher the PAC, the softer the ice cream remains and the less it hardens into a solid block.
POD (Sweetening Power) measures the intensity of an ingredient’s perceived sweetness. Sucrose has a value of 100 (reference). If an ingredient has a POD of 50, it is half as sweet as sugar. Ice-cream makers use POD to adjust sweetness levels and balance formulations
Overrun
Overrun is a key parameter in pastry and ice-cream production. It refers to the incorporation of air into a preparation in order to modify its texture, volume, and mouthfeel.
Controlling overrun therefore makes it possible to adjust texture, flavour perception, structure, and even product yield (through volume increase). It is a major technical lever for both the pastry chef and the ice-cream maker.
Caramelization
Producing a traditional caramel based on sucrose generally requires cooking to temperatures of up to 180–185 °C to achieve a desirable colour and the development of characteristic caramel aromas.
With SÜVYTECH, caramelisation can be obtained from as low as 142 °C, yielding a caramel that is crisper, more transparent, and neutral in colour. This transparency provides a useful technical advantage: it can be freely coloured and flavoured as required (for example, green, as illustrated below).
At 200 °C with 20 % added water, SÜVYTECH produces a caramel identical to sucrose caramel in colour, texture, aroma, and taste. However, it should be cooled immediately after reaching 200 °C to prevent exceeding this temperature. The resulting caramel then develops a brown colour and a true caramel flavour, closer to the aromatic profiles obtained with traditional sugar.
It is recommended to prepare SÜVYTECH caramel with 20 % added water, unless you have suitable equipment for dry cooking. Stop cooking as soon as colour begins to appear
Sorbets are frozen desserts whose smooth, melt-in-the-mouth texture depends on a precise balance between water, sugars, and fruit-derived solids. Unlike ice cream, they contain no fat; their creaminess therefore relies primarily on the management of water content and the freezing-point-depressing power of sugars.
When the proportion of free water is too high or the sugar balance is poorly controlled, the risk of crystallisation increases. Crystallisation refers to the formation of excessively large ice crystals during freezing or storage. These crystals develop when water is not sufficiently bound by sugars or stabilisers, or when freezing is too slow.
A well-formulated sorbet contains microscopic crystals that are imperceptible on the palate, giving it a fine, supple texture and progressive melt. Conversely, excessive crystallisation results in a hard, coarse, sometimes brittle texture, with irregular and watery melt.
Control of sweetening power and freezing-point depression (through the combined use of sucrose, glucose, dextrose, or glucose syrup), together with rapid blast freezing and thermal stability during storage, is essential to ensure a stable structure, smooth melt, and optimal sensory quality.
