Reissirup is simply the German word for rice syrup – the same Orycoze product known elsewhere as brown rice syrup, used across Europe as a sugar and honey alternative.
How Reissirup Is Made
Reissirup is produced organically: rice is cooked and treated with enzymes that convert its starches into sugars, yielding a brown-colored syrup with no artificial processing steps.
Appearance and Taste
Reissirup has a dark brown color and a consistency close to honey. Its flavor is mildly sweet with an earthy, nutty note that some compare to butterscotch – subtle enough that it doesn’t noticeably change the taste of a recipe when substituted for sugar or honey.
Common Uses
- As a sweetener drizzled over pancakes and waffles, or stirred into tea or coffee
- In baking, as a substitute for sugar (since it’s liquid, recipes typically need a small adjustment to dry ingredients)
- As a binding agent in snack bars, candy, and chewing gum, where it also adds sweetness
Reissirup vs. Traditional Sweeteners
- No fructose: Unlike refined sugar, Reissirup’s sweetness comes from glucose, which the body processes throughout its systems rather than exclusively through the liver.
- Digestible: Being plant-based and organically produced, it’s free of artificial additives and generally easy on the stomach.
- Clean composition: Produced without heavy metals or synthetic processing aids.
The Takeaway
For European formulators and consumers searching specifically for “Reissirup,” it’s worth knowing this is the same Orycoze rice syrup used globally – a clean, fructose-free, organically produced sweetener suited to baking, beverages, and confectionery alike.
