What types of syrup exist?

Syrup is an essential ingredient in the preservation and preparation of fruits. Professionals widely use them, as they provide sweetness, an unmistakable texture and great durability. They have a great role in desserts, drinks and gourmet preparations. Both chefs and pastry chefs must be well versed in types of syrups and the wide range of fruits in syrup that is on the market, in order to choose the most appropriate option when producing their products.

In this post we are going to see the different types of syrup, the fruits that Horeca establishment professionals tend to use the most and the factors they should consider when selecting their trusted supplier.

Types of syrup according to their sugar concentration

The main difference between the types of syrup lies in the proportion of water and sugar used in its preparation. Depending on the concentration of sugar used, different consistencies and levels of sweetness are obtained in the fruit. Let’s see what types of syrup we can find:

• Light types of syrup

  This syrup contains a low concentration of sugar, usually in a proportion of 2 parts water to 1 part sugar. It is used in fruits that already have a high natural sugar content and do not require extra sweetening. Professionals use it to enhance the natural flavor of the fruit without overloading it with sweetness. Some of the fruits that are usually used in this type of syrup are pears, apples, grapes and plums.

• Medium types of syrup

  This type of syrup is the most used in the manufacture of fruit preserves. It uses a balanced proportion of water and sugar (1 part water and 1 part sugar) and manages to enhance the flavor without the final result being too sweet. The most common fruits used in this type of syrup are peach, pineapple, mango or strawberry. This process allows them to preserve their flavor while keeping them hydrated and appetizing.

• Thick or dense types of syrup

  This syrup has a high concentration of sugar (1 part water to 2 parts sugar), which provides a thicker texture, intense sweetness and longer shelf life. It is usually used in fruits with a lower natural sugar content or when seeking to prolong their conservation. The fruits most used in this type of syrup are robust fruits such as pineapple, mango, cherry, figs and oranges.

• Extra thick syrup

  This is the most concentrated syrup, with a very high sugar content. It is widely used in candied fruits and pastries where a caramelized texture is required. As a rule, these fruits are presented already drained without the syrup. Examples include candied fruit portions or Candied Fruit Cubes used in the famous Frutas de Aragón, Panettone, or Fruit Turrones.

• Flavored syrup

  In addition to classic syrups, some preparations include essences such as vanilla, cinnamon or even liqueur, which further accentuates the flavor and character of the fruit. This type of syrup is widely used in gourmet and premium products, such as Candied Cherries in Liquor, one of the star products of Conservas Lazaya.

Most used fruits in syrup by professionals

Fruits in syrup are an ingredient that cannot be missing in the kitchen of chefs and pastry chefs. This is so for different reasons: its versatility, its conservation capacity and its intense flavor. Although there is a wide range of options, certain varieties are the most used due to their flavor, texture and versatility:

• Cherries in syrup: Cherries in syrup: used in both medium and light syrup, with or without flavoring, primarily with maraschino flavoring, they are an essential ingredient in cocktails and pastries. Professionals frequently use them to decorate cakes, ice creams and all types of desserts.
• Apples in syrup: used to make traditional apple tarts, Tatin, or Apple Strudel. In our apples in syrup, the most commonly used apple variety is the Granny Smith, due to its firmness and slight acidity.
• Oranges in syrup: these are usually sliced ​​for easy use in decorating cakes and pastries. The sweetness of the flesh contrasts with the slightly bitter taste of the peel, giving the product a delicious blend of flavors and textures.
• Peach in syrup: They are one of the most popular fruits due to their soft texture and balanced sweetness. Medium or thick syrup is used in its preparation . Professionals widely use them in cakes, desserts and meat accompaniments.
• Pineapple in syrup: Its tropical flavor and firmness make it an excellent option for sweet or savory dishes, such as pizzas or tropical salads. It is highly appreciated for its balance between sweetness and acidity.
• Pears in syrup: They are made with light syrup and are very versatile due to their texture and delicate flavor. It is a common ingredient in haute cuisine and in gourmet desserts, such as pears in wine.
• Figs in syrup: They have an intense flavor and a tender texture. They are usually used to accompany cheeses and sausages.
• Mangos in syrup: This exotic fruit is made with dense syrup to enhance its intense flavor and texture. You can use it for sweet and savory dishes in a multitude of combinations.
• Fruit cocktails: Combinations of several fruits are usually made in medium or light syrup, which adds greater color and variety to the preparations.

Criteria for selecting brands of fruits in syrup

Professionals look for high quality products to guarantee the best results in their preparations. When selecting a brand of fruits in syrup, they usually consider such important aspects as the following:

• Fruit quality: It is essential to select fresh fruits at their optimal point of maturity. Trusted brands ensure that fruits are harvested and processed at the right time to preserve their flavor and texture. In addition, the natural flavor of the fruit should stand out and not be overshadowed by excess sweetness or preservatives.
• Type of syrup used: The sugar level must be appropriate depending on the dish or dessert. A syrup that is too thick can take away the fruit’s prominence, while one that is too light may not provide enough preservation.
• Minimizing the use of additives: The best brands opt for natural processes to preserve fruit and avoid the excessive use of additives that could alter the original flavor.
• Variety of products and formats: Leading brands usually offer a wide range of fruits and types of syrup to suit the specific needs of professionals. Presentations in large formats are ideal for hospitality and baking businesses, while smaller formats are perfect for artisanal preparations.
• Availability and efficient logistics: For professionals, the ability to have a constant and timely supply of products is essential. Established brands often excel in this aspect, offering logistics solutions suitable for large-scale orders.
• Long history in the market: Chefs and pastry chefs recognize brands with a lot of experience and are usually a guarantee of quality.

Bet on established brands

As we see, choosing a quality fruit in syrup supplier is a very important aspect to obtain optimal results and satisfy customers. Betting on recognized brands guarantees consistent and delicious products, making work in the professional kitchen easier.

Lazaya Preserved Fruits, with more than 80 years in the market, has become a benchmark in thai sector. We offer professionals different types of syrup and a wide catalog of products, formats and packaging that are increasingly appreciated by chefs and pastry chefs. In addition, we have our own cherry plantation. Don’t hesitate to contact us if you want to know more about our fruits in syrup. We are waiting for you!