Ingredients: sugar beet juice, apple juice 26%, lemon juice 1%, gelling agent: (apple)pectin.
Fruit content: 160 g apples per 100 g rinse apple syrup.
To make the syrup sweeter, he also boiled sugar beet syrup and mixed it with the apple syrup. This is how rinse apple syrup came into being: a mixture of sugar beets and apples. Depending on whether the apples were larger or smaller, the syrup contained more or less apple. Rinse apple syrup and pear syrup are still being prepared according to the traditional Sicof recipes.
Sicof rinse apple syrup is available in 350 g and 450 g cups, 3,5 kg and 11 kg buckets and a 5 kg can. Sicof pear syrup is available in a 450 g mug and a 5 kg can.