Organic Raw Blue Agave Syrup | Dark

$249.95

Tax included

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Native to human history for 10 thousand years, agave is a great sweetener alternative. Our "Raw Agave Syrup" is made from blue agave hydrolized at 42ºC (107.6 ºF) to preserve the nutrients of agave, which makes it ideal for raw vegan diets.

Application/Industries:

Due to their highly fructose content Organic Raw 100% Blue Agave Syrup is the ideal raw material to obtain Agave distilled products by Industrial fermentative process.

  • Alcoholic Beverages
  • Bakery
  • Cereals
  • Chocolate
  • Confectionery
  • Dairy
  • Hygiene
  • Non-Alc Beverages

Claims:

  • Organic Certified Natural sweetener
  • A clean process, no additives or preservatives
  • Low glycemic index
  • Sugar Cane Free
  • Yeast and Gluten Free
  • Emphasizes the flavor of the final product
  • Greater Maillard reaction
  • Ideal for raw vegan and paleo diets
  • Kosher Certified
  • GMO Free

Recommend Use:

Organic Raw 100% Blue Agave Syrup must be diluted with water until obtain the desired soluble solids (°Brix).

Pack Sizes:

  • 25 Kg HDPE Plastic Cubes

Batch Analysis:

Shelf Life and Storage Requirements:

Without water dilution the Organic 100% Blue Agave syrup shelf life is 3 (THREE) years unopened and without refrigeration.  This product must be kept fully closed.

Once opened, the container must be completely consumed.

Raw Organic Agave Syrup must preferably be stored protected from light, at room temperature (25°C/77°F) in a cool dry place.

Product Specifications:

CERTIFICATE OF ANALYSIS

Determination

Results Range Method
Brix 75.7 73-76
NMX-F-436-SCFI-2011
pH 4.66 4-6 NOM-003-SAGARPA-2016
HMF 39.73 Max. 70 mg/Kg NOM-003-SAGARPA-2016
Moisture 24.29 23-26% NOM-003-SAGARPA-2016
Target color (Pfund) 55 46-60 Colorimeter Hanna

Chromatographic Profile

Results Range Method
Fructose 88.52 85-90% NOM-003-SAGARPA-2016
Dextrose 10.99 4-14% NOM-003-SAGARPA-2016
Sucrose 0.15 Max 1.3% NOM-003-SAGARPA-2016
Inulin 0.06 0-6.5% NOM-003-SAGARPA-2016
Mannitol 0.14 0.006-1.3% NOM-003-SAGARPA-2016
Other Carbohydrates 0.13 Max. 0.13% NOM-003-SAGARPA-2016

Description:

100% Blue Agave Syrup Viscous Liquid, yellow colour, crystalline, free of foreign material, sweet flavour

Microbiological:

Results Range Method
Total bacterial count <10 UFC/g Max. 100 UFC/g Petrifilm
Mold <10 UFC/g <10 UFC/g Petrifilm
Yeast <10 UFC/g <10 UFC/g Petrifilm
Coliforms Negative < 3 UFC/g Petrifilm
E. Colli Negative < 3 UFC/g Petrifilm
Salmonella Negative < 3 UFC/g Petrifilm

Certifications, Registers & Third Party-Studies:

 

The Organic Agave cultivated in Mexico reaches full maturity between 5 to 7 years. Then, the juice from the core or "Piña" is extracted, filtered, heated and concentrated in a syrup with a lighter consistency than honey. It can also be dehydrated to powder for HORECA industries.

Benefits include:

  • No Artificial Flavours
  • No Preservatives
  • Low Calories / Low GIycemic Index

More Information about Agave:

There are over 300 species of Agave. The world comes from the Greek world αγαυή meaning “noble” or “admirable”.  Agave grows on thousands of acres at high altitudes, in the red volcanic soils of Central and Western Mexico.

Agave begins as a seed, and once sown, it grows over 8 feet tall and wide. After 5 to 7 years reaches 10 to 15 kg and it’s ready for harvesting.

The harvesting process starts with the cutting of the leaves. The center of agave is then extracted from the earth and subsequently transported to the factory for further processing.

What’s noble about this plant is their reserve of carbohydrates, as they store fructans (polymers of fructose). Fructose contained in agave requires a simple obtention process.

Premium agave syrup is a natural sweetener produced by thermal hydrolysis of fructans, and its free of food additives, added sugars from other sources and offers a pleasant sweetness.

The Agave syrup is obtained from the agave core. The agave is a millenary plant and its history goes back to ancient times. The agave core is very rich in carbohydrates and the process for converting those in syrup is very simple, it is free of additives and has no artificial ingredients.

BeerCo Best Practice Tips and Advice for Fermentation of Agave Syrup for Agave Spirit Production:

BeerCo.com.au Agave Spirit Production Best Practice Guidance

Dilution:

  • The Brix used to produce an alcoholic fermentation must be low, so if it will be necessary to dilute the agave syrup between 10 and 20 ° Brix (or the ° Brix necessary to reach the desired volume of alcohol), the amount of alcohol that will be produced will depend on this.
  • What dilution rates would you recommend? - Agave Syrup to Water (see CoA and product description for raw material). I would say 1:4 to get a SG of about 1065 – 1070
  • Before to add yeast, have special attention in dilute first the Agave Syrup to 15 °Bx with water to avoid high osmotic stress on the yeast (dilutie 1 part of Agave syrup per 4 parts of water; 200 ml of yeast Agave Syrup with 800 ml of water)

Yeast:

  • For DistilaMax® TQ or DistilaMax LS yeast of Lallemand at 70-50g/HL you could start with 1.0 gr/litre and increase to 2.5 gr/litre if necessary looking for to have 12% abv at the end of fermentation process
  • What Lallemand DistilaMax Yeast would you recommend? Addition rates g/L?  DistilaMax TQ or DistilaMax LS + A lot depends on the strength he is targeting but typically this syrup has very low nutrients and low buffers so watch pH.
  • Hydration: Recommend using Lallemand Go-Ferm Protect Evolution™ during hydration - Lallemand Go-Ferm Protect Evolution™ Yeast rehydration sterols maximise fermentation security, yeast viability and vitality. Dosage: 30 g/hL
  • Hydrate the yeast in treated water in a ratio of 10 litres of water per 1 Kg of yeast for 30 minutes.
  • Add Yeast hydrated in the fermentation tank and receive musts

Fermentation:

  • Agitation is required during ferment. Paying attention to the pH. Slowly adding the diluted syrup to the yeast is also best.
  • pH Buffering recommend starting fermentation pH of around 5.0 - use aids like calcium carbonate and sodium bicarbonate to bring pH back up - watch it like a hawk as pH will drop rapidly
  • In the fermentation process need to control the Temperature from 27 to 30C, pH will drop down towards 3.5 to 6 and add 1 gr/litre (per final volume) of diammonium phosphate (DAP) to aid yeast growth
  • Yeast Nutrients: DistilaVite GN 70-50g/HL will also aid yeast health and recommend staggered nutrient additions.

Distillation:

  • In the first distillation process with alambiques the goal is to reach 23% abv
  • In the second distillation in alambiques the goal is to reach 55% abv