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12.04.2012
The company «AMYLCO» has built and launched a massive range of local treatment facilities of Millerovo plant, investing more than 50 million rubles.
05.04.2012
The company «AMYLCO» had participated in the 12th International Conference «Food Industry» in Tashkent, Uzbekistan.
28.02.2012
The company «AMYLCO» had participated in the 8th International Conference «CAKES. WAFFLES. COOKIES. GINGERBREAD – 2012» at the International Industrial Academy, Moscow.
25.01.2012
The company «AMYLCO» had increased its processing capacity up to 450 tons of corn per day.
29.11.2011
In November 2011 the company «AMYLCO» together with Vologodsk State Milk Academy named Vereshchagin had finished scientific and research project «Development technology of condensed milks and milk-content products with sugar and with adding the starch syrup».
17.11.2011
16-17 November 2011 the company Amylco took part and made a presentation at an international conference «Graintek-2011».
14.10.2011
On October, 14th, 2011 in holiday commemoration «Day of workers of agriculture and process industry» the commissioning Certificate Millerovo industrial complex «AMYLCO» was signed.
07.10.2011
The Company «AMYLCO» has confirmed conformity of system of quality management at the enterprise to requirements of international standard ISO 9001:2008 and GOST R ISO 9001-2008.
25.05.2011
Developed and implemented new product demi-syrup «Amylco-265». This product is used as 100% of sweetener in the manufacture of jams and preserves.
28.03.2011
The Company «AMYLCO» took part in VIII International Conference on «CONFECTIONERY XXI Century».
10.12.2010
The Company participated in the conference of grain processors «Graintek 2010».
28.11.2010
The company owned the new rolling stock fleet of rail tanks.
14.10.2010
It has developed the production of the Complex Glucose and Maltose Syrup «Amylo-254».
07.08.2010
Together with the specialists of The Scientific and Technical Centre «New Technologies Ltd» it was developed the new kind of treacle for feeding of cattle «AMYLCO-93».
02.07.2010
Together with specialists of The Scientific and Technical Centre «New Technologies Ltd» conducted tests of the extract boiled corn on the farms «DonAgro» in Millerovo District and the method of feeding cattle.
19.05.2010
Group of companies «AMYLCO» had mastered the realize of the new kind of forage production – extract of corn grain (boiled).
09.02.2010
Group of companies «AMYLCO» participated in ProdExpo 2010, speaking at a conference...
27.11.2009
Group of Companies «AMYLCO» took part in the first specializing international conference in Russia «Graintek».
02.11.2009
There is begun packing of a glucose syrup in a package. Treacle is offered to customers – Glucose Syrup in metal barrels of 280kg, carton – winding barrels of 30, 35 and 60kg.
28.10.2009
The first 100 tons of production to Buyers are shipped: Glucose Syrup, Gluten and Corn Germ.
26.10.2009
Millerovo Glucose and Maltose Plant has made the First Production!

Caramel treacle (Glucose syrup)

Caramel treacle (Glucose Syrup) – depend on purpose – is produced of three kinds: caramel, caramel low-sugared and glucose high-sugared. In accord to State Standards the quantity of Dry Substances in Caramel Treacle shouldn’t be lower 78%.

In usual treacle containing about 40% of reducing substances, 10-15% - glucose, 10-30% - maltose, 15-30% - maltotryoze, not more 20% - polysaccharide.

Treacle of low-sugared contains up to 10% of glucose and up to 70% of dextrin. A low glucose contain significantly allows to increase the caramel stability during storage.

A high-sugared treacle, with reducing substances in a range up to 70%, has 40-43% of glucose in its containing, 54-56% maltose, and 4-8% dextrin. This treacle has more high sweetness degree, lowered viscosity, it differs increased osmotic pressure as against saccharose. These characteristics increases its effective at production, release of biscuit products, bread making (bread type of “Borodinsky”), fruit and berries conservation, in ice-cream production.

Caramel Treacle is used:

  • At production of sugary confectionery;
  • In breadmaking (bread kind of “Borodinsky”);
  • At fruit and berry conservation;
  • At ice-cream production.