Producing Our Natural Fig Syrup
The sweet journey of this product starts with picking ripe figs from exclusive fields with strict quality control, later to be stored in special rooms with ideal temperature and condition.
After sorting and initial control tests, the prime figs enter the production line to be washed, pre-cooked, separated, filtered, concentrated, filtered once more, pasteurized, and packaged. Finally, the syrup containers are stored in the quarantine warehouse, and later in the final warehouse.
Our Convenient Packaging
Our practical packaging includes bulk (26kg pails and 27kg gallon handled containers) and retail. Our retail packaging includes 450g and 900g jars as well as 220g and 330g squeeze bottles. Providing an incredibly convenient using experience for the final customer.
For more information on the fig syrup production process, read the following parts:
How Fig Syrup Is Prepared
Similar to other syrup, this one can also be prepared in two methods: traditional and industrial. Interestingly, the syrup can be made using a variety of figs. However, some figs produce syrup. Some even use dried figs to prepare the syrup.
This method is still common way in many suburbs and cities. One may notice slight differences in some places, but the basics of the method remain intact. The traditional method includes these steps:
- First, figs are poured into large containers and washed. Then, clean figs are crushed or sliced, depending on the region and the cooking method, and poured into tall cooking containers.
- After adding water (½ times the volume of the fruits), the mixture is cooked on low heat for a while. When the figs are cooked well, mashed, and the essence is dissolved in the water, the heat is turned off.
- When the mixture is cool, it is strained so the seeds, the flesh, and the skin are separated. However, the holes are large enough so the liquid (containing the nutrients) passes through easily. The mixture itself should not be so dense that it does not sieve easily as well. To avoid such problems, the heat is reduced when the mixture is boiling so that the water does not evaporate too much.
- What remains after straining is discarded, and the liquid is heated again to thicken. While heating on low flame, the liquid is constantly stirred so it does not burn. When the syrup is thick and elastic, the syrup is ready. It is important that the syrup is thickened well to prevent mold and longer shelf time. After cooling, it can be stored in closed containers, preferably glass.
When preparing fig syrup using the traditional method, it is better to use large, ripened, and fresh fruits. Preferably varieties that are juicier. And in the case of using dried figs, it is recommended to soak them in water for a few days.
Disadvantages of Traditional Methods
It is interesting to know that some people use sugar in this method, as they believe figs are not sweet enough. The sugar can be added when heating the mixture.
However, it is better not to use sugar. These fruits contain enough sugar, and if the right variety is chosen, the syrup will offer a pleasant sweetness and it will be natural. There will be no added calories either.
Additionally, in the traditional method, since the syrup is produced on direct heat, the nutrients and properties of the final product are drastically reduced.
This mechanized method begins with choosing high-quality fruits. In fact, one of the most important steps in producing prime fig syrup with exquisite taste is selecting the right figs. They should be harvested when fully ripe. To prevent compromising the taste and aroma, any damaged fruits are separated.
This is how fig syrup is produced using an industrial method:
- After picking figs, any damaged fruits are separated. Next, healthy fruits are washed and disinfected. Figs are usually exposed dust. At the same time, due to having a lot of sap and breaking open when fully mature, figs are prone to microbes, insects, and other pollutants. Therefore, they are washed thoroughly in special equipment before proceeding to the next steps.
- When washed completely, figs are moved into the cutting machine. When cut for a few times, they are washed using a gentle and precise method once more.
- Now it is time for extracting the essence. For this, figs are added into tanks with water (1 to ½ times the weight of the fruits). The water is usually hot, but not boiling. The temperature is between 80-90°C, gradually decreasing to 60°C and staying there.
- The figs soak in water for about 2 hours. This allows the water to absorb minerals, vitamins, and sugar content. This mixture is later strained so the seeds and the pulp are separated from the liquid. In the industrial method, special presses are used for filtration, known as diffusion.
- The liquid from the last step is pumped into vacuum boilers. However, the remaining pulp goes through the diffusion stage two or three times, as the fruits do not release all of their nutrients and sugar contents in one cycle.
- The product obtained from these stages is divided into first-grade, second-grade and possibly third-grade syrup according to the production stage. The product can also be prepared in different concentrations. This is done by changing the diffusion, extraction duration, type of pressing, heating time, and production conditions.
- Although the water is 90°C, until it reaches 60°C, it will not go through diffusion or extraction. This is because high temperature or continuous heat causes fructose decomposition, as well as the loss of nutrients and fig syrup benefits.
- Now the syrup should be purified. After extraction, the syrup has an acerbic taste and a dark color, which is not very pleasant. In fact, purification is done to make fig syrup tastier and brighter to increase consumer satisfaction.
- Until this step, the syrup contains moisture, which reduces the shelf life. Here, in the concentration step, the syrup is concentrated for about 75%. To do this, the liquid is transferred to vacuum boilers at 40-45°C. Hotter temperatures are not recommended, minerals and sugars, especially fructose, will be lost.
After concentration, the fig syrup should be pasteurized and finally packaged.
Frequently Asked Questions
Rich in multiple vitamins, minerals, and natural sugar, Nikimars fig syrup is a healthy and nutritious alternative for artificial sugar and other sweetening agents.
As a healthy spread and sweetening agent, you can use it instead of maple and corn syrups, bake it into a variety of pastries, and use it in granola, energy bars, desserts, natural yogurt, porridge, etc.
In the right dosage, yes. For children aged 1 to 3 years, half to one teaspoonful a day, and for children aged 3 to 6 years, one to two teaspoonfuls is enough.
Adults can take one to two tablespoonfuls of this product, which is about 15 to 30ml.
Our natural fig syrup only contains fig and water. However, others may add sugar and other additives.
Consuming fig syrup for constipation and better digestion (for both babies and adults) is one of the well-known benefits of this product.
This amazing product contains nutrients, iron, calcium, and natural sugar, beneficial for both mother and the child. However, it is best to avoid consuming medicinal amounts and consult a doctor before eating.
In addition to high fiber content, fig syrup is rich in prebiotics, calcium, and potassium, which improve overall gut health.
Since it is high in sugar, people with diabetes should eat it in moderation. However, this product contains natural sugar, which does not elevate blood sugar levels as much as artificial sugar does.
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