Bajika Pure Date Syrup 5kg

The standard Brix value of this product is maintained between 68% and 72%, confirming high purity, natural fruit solids, and zero dilution. This density prevents microbial fermentation, ensures structural stability over prolonged storage, and delivers optimal pumpability for industrial bakery and confectionery dosers.

Each master carton contains 4 units of 5kg gallons (20kg net total), made of heavy-duty 5-ply moisture-resistant corrugated cardboard. On standard export pallets (100x120 cm), up to 40 cartons are stacked across 5 tiers, resulting in approximately 850kg gross weight with shrink-wrapping and corner protections.

No, Bajika Date Syrup is 100% natural, containing no added sucrose, glucose syrups, colourings, or synthetic flavours. All sugars are derived directly from the whole dates (natural fructose and glucose), preserving genuine nutritional value and an authentic fruit aroma.

The product has an 18-month shelf life from the manufacturing date under sealed conditions. Storage should be in dry, well-ventilated ambient warehouses (15°C to 25°C) away from sunlight. Once unsealed, industrial users should consume the contents within 3 months while resealing caps tightly.

Shipments are accompanied by a comprehensive Certificate of Analysis (COA), Food and Drug Health Permits, Halal Certification, and Phytosanitary certificates for export consignments. Key chemical parameters including Hydroxymethylfurfural (HMF) levels, heavy metals, and moisture content are strictly audited.

It functions as an unrefined sweetening substitute for sucrose and invert sugar in biscuits, date cakes, cereal bars, granola, and dessert toppings. Its high humectant properties naturally retain moisture in baked goods, extending crumb freshness, improving chewiness, and enhancing brown crust coloration.

Due to the higher ratio of natural fructose compared to glucose in dates, this syrup has exceptional resistance to crystallization. In temperatures below 10°C, viscosity naturally thickens; however, gentle warming to 30°C–35°C easily restores full fluid pumpability without degrading organoleptic qualities.