When 0.5 is just enough or how to properly store syrups
Clients and suppliers frequently ask us about the volume of our bottles - why 0.5? Why not a 1 litre bottle? We answer this question and the following questions about syrup storing.
The first and most important thing is that in our syrup production we focus, to the main degree, on quality. We make the product tasty and make it with love for time proved recipes. We use only high-quality extracts, natural aromatics and real, good sugar. As a result, it turns out to be not only delicious, but also natural syrup, aroma and taste of which are valuable in the first place.
And the main issue is that it is necessary to preserve aroma and rich taste in the product
The fact that syrups are not usually stored in refrigerators - they stand on shelves in a bar, on store shelves or just in the kitchen- contributes to its evaporation. To be more exact, in rooms where the temperature rarely falls below 20°. And this temperature is enough for a natural slightly warming up. At this very moment, if there is a lot of air in the bottle with syrup (probably, you have 300 grams of liquid left in a litter bottle), then the fun begins.
Any syrup aromatics, especially unnatural, heated by natural room temperature, begins to gradually evaporate and oxidize, mixing with the air in the bottle. This process takes place continuously and lasts until the syrup is over, and the process is more intensive the more the bottle capacity is and the less syrup amount is inside.
In general, evaporation of aromatics occurs with all types of syrups, since sugar does not hold the aroma inside itself (alcohol, on the contrary, keeps the smell good enough), however, as we have just said, the syrups made of non-natural ingredients are more prone to intense aromatics "oxidation". If the non-natural syrup is also bottled into large bottles and stored in a warm room - the process is accelerated. Given that the usual use of syrup consumption is relatively small, it turns out that a large bottle for such products is simply disastrous!
Imagine a man ordering a cocktail (at a high price), in which such a flat syrup was added, which had left at the bottom of the bottle ... (well, barman couldn't throw it out).
In addition to the said above, it should be noted that the syrup can be crystallized during long-term storage due to moisture evaporation. At the same time, it partially evaporates from the bottle along with the aroma. This means the syrup loses the flavour and accordingly, the taste and is quickly sugared. As it is sugared, then it can't be mixed with other ingredients. And we have not just syrup, but sugar crystals. Without flavour and taste.
Finally, I want to say about such functional things as the weight and shape of glass bottles; it is much more convenient to pour a syrup from a small bottle than from heavy and ponderous one. As barmen say, working with a 0.5 glass is much more convenient.
The bottom line is to use the smaller bottle of syrup is better. The syrups remain dense and flowing, the aroma is well kept, dosing the drink is more convenient, and the overall consumption is insignificant less (and the costs are reduced), and the flavour remains durable. From such small things, a quality syrup is formed, and also a product made from it - a cocktail, lemonade, etc. You can buy it from our numerous friends or, if you need wholesale supplies - from our managers.
Sweetfill. Reviving the traditions of syrup cooking!