Walter Lang GmbH

Organic Sweeteners


In addition to honey, we also have various organic sweeteners in our product range. The fruit juices are gently thickened in a vacuum process during production.

In contrast to sugar (household sugar, cane sugar or beet sugar), 99.9% of which consists of pure sucrose and which is one of the most isolated foodstuffs of our time, biological sweetening agents are distinguished by their high share of natural fruit sugar (fructose).

All the syrups distinguish themselves from other sweetening agents by their good solubility and portioning ability. They are especially suitable for sweetening beverages, fruit and vegetable juices, including teas, sports and fitness drinks, for producing fruit spreads, fruit desserts, sweet and sour pickles, mixed pickles and other canned vegetables as well as for rounding off spicy sauces and dressings.


Agave juice conentrate (Agave syrup)

Agave syrup is especially harmonic and very mild in taste. Its sweetness is pure and almost neutral. The syrup is clear and its colour ranges from light yellow to golden yellow. Agave syrup is a true alternative to cane sugar or beet sugar with its high sweetening power and excellent solubility!

The new sweetening agent with diversified possibilities for use:

  •     ideal for sweetening beverages
  •     highly soluble in all cold or warm media
  •     high sweetening ability
  •     intensifies the natural taste of fruits and diary dishes
  •     increases the juiciness (moisture) in fine baked goods
  •     rounds off the aroma of all recipe components harmoniously
  •     low water content, stores easily
  •     slight tendency towards crystallisation

Usage of agave syrup:

Jams / fruit spreads / jellies:
Agave syrup has the characteristic that it supports but does not cover up the taste of fruit preparations, as is the case with other sweetening agents.

Milk and milk products / ice cream / desserts:
Agave syrup is very suitable as an ingredient in milk or milk products, since the final product has a well-rounded, full, aromatic taste that is clearly noticeable.

Fine baked goods / cakes / biscuits:
Agave syrup helps keep baked goods fresh and browns better than sugar. Especially suitable for sponges, Madeira cake batter and yeast dough.

The nutritional importance of agave syrup:

The fructose content of agave syrup is extremely high. As a mono saccaride, the human body can utilise it directly and convert it quickly into energy for the brain, nerves and the muscles. Agave syrup still contains a lot of mineral substances and trace elements such as calcium, potassium, magnesium and iron. Even though agave syrup has fewer calories that sugar, it is the ideal sweetner for everyone wanting healthy nutrition.

Nutritional value per 100 g:
Energy value (calories): 1308 kJ/308 kcal
Protein: 0.0 g
Carbohydrates*. 70.0 g
Fat: 0.5 g

* Sugar spectrum: at least 65% of sugars are present as fructose, 30 – 33% are dextrose, the remaining 2 – 5% apply to sucrose and other oligosaccharides.

Bread units: 18g of agave syrup equal 1 bread unit.


Apple juice concentrate

Apple juice concentrate has a full fruity sweetness with a pleasant sour note. It is clear and light reddish brown to amber-coloured. Apple syrup is especially suitable for use in fruit preparations and refreshing beverages such as ice tea or wine coolers as well as in vegetable processing and herb production

Grape juice conentrate

Grape juice concentrate has a rich, neutral sweetness with a pleasant touch of glucose. It is clear to slightly cloudy and has a light, slightly beige colour. Grape syrup is closest in taste to sugar and its area of utilisation has almost no limits.


Please contact us if you have any questions.

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