Food Grade sYRUP
100% Sweet Sorghum Syrup
Sweet sorghum syrup was the primary table sweetener of early America. In 1890 over 25 million gallons of syrup was produced in 44 states. The refined sugar industry developed around the turn of the last century and white sugar soon displaced sorghum syrup as a table sweetener. For over 100 years, sorghum syrup has been a boutique industry with small quantities produced by on-farm operations in southern states, and sold at farmer’s markets and roadside stands. In 2009, DBR began to re-introduce sweet sorghum as a commercial domestic crop for fuel, food, and fiber. We use modern mechanized planting and harvesting equipment to achieve economy of scale and produce high-quality, consistent sweet sorghum juice and syrup. The cane is milled immediately upon harvest to extract the pure sugar juice, which undergoes several filtration steps to ensure purity. Just like maple syrup, we boil off much of the water in stainless steel evaporators to obtain the rich amber syrup with its unique and distinctive sorghum flavor. No chemicals are used in the processing of our syrup and it contains No additives or preservatives. It’s just pure sweet sorghum cane juice boiled down to a flavor-packed all-natural amber syrup. Our Memphis facility is permitted by the Tennessee Department of Agriculture and registered as a food production facility with the FDA.
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As a heritage product, sweet sorghum syrup was all-natural and minimally processed by our forefathers, over many generations. DBR seeks to maintain this tradition of quality while ensuring modern food-processing standards are met. Sweet sorghum syrup is our only food product, and we do not handle nuts, grains, milk or eggs in our facility. We grow our own sweet sorghum cane on the banks of the Wolf River, a mid-south tributary of the Mississippi River. The rich bottom-land produces a robust crop and pure cane juice which instills exceptional sorghum flavor notes in our syrup.
As in earlier times, sweet sorghum syrup remains a rich flavorful topping for pancakes, waffles and biscuits. The syrup adds subtle yet distinctive flavor notes to sauces and marinades. Perhaps baked goods are the most exciting application, where sorghum syrup adds a recognizable depth of flavor to cookies, muffins, breakfast bars, and cakes, especially when substituted for refined sugar.
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