Bacanha Raw Syrup
Formed by a passionate and creative team in Paris, Bacanha raw syrups result from a long process to find the perfect taste and unique aromas. "The common point between all our flavours is the quest for the ideal balance between pH and brix, ie and sugar level. Most of the raw syrups have a pH of less than 4.5 and a brix around 60°, the perfect combination for an exceptional taste. In addition, a low temperature heat treatment is applied to our syrups in order to preserve all the organoleptic qualities of our recipes."
The perfect mixed with your hot drink in the morning, your glass of water during the day, or prepared as cocktails at aperitif time.