‘Mitr Phol’ Unveils ‘Mitr Phol Syrup’ as the Sweet Nectar of Modern Life

Mr. Kanong Sakpetch, Group Managing Director, Sugar Business,  Mitr Phol Group, manufacturer and distributor of the ‘Mitr Phol’ sugar products, reveals that “the new Mitr Phol Syrup is made from 100% pure sugar cane and it is the new cooking innovation that suits the modern life. Naturally aromatic  to the base ingredient, the syrup adds not just straight sweetness into food or drink, but also subtle aroma that makes them even more delectable and delicious. This new syrup keeps well over a year at room temperatures, hence gives buyers more value for their money than other types of sugar syrups. And this reflects how Mitr Phol always caters the products to suit consumer’s demands which in this case, modern, smaller family kitchens looking for extra cooking convenience that saves their time.

“Mitr Phol Syrup is available in two packages of 180 ml. bottle and 850 ml. pack. The product aims at modern consumers whose flashy lifestyle covers delectable tastes of their food and extra cooking convenience as well as food and beverage businesses, such as restaurants, hotels and coffee  shop owners where Mitr Phol Syrup can help facilitate their cooking and baking process.”

‘Pla – Achara Burarak,’ owner of ‘Kab Kao Kab Pla’ restaurant and ‘Iberry’ ice cream parlour, introduces Butterfly Pea Coconut Soda as a healthy holiday drink which is easy to make on any fine free day. Mixed from anchan flowers (butterfly peas) juice, baked coconut juice, lime juice, and soda, the drink is sweetened by the aromatic Mitr Phol pure sugar cane syrup before pouring into an ice-filled glass and immediately served.

The new celebrity couple of actress ‘Nui-Sujira Arunpipat’ and businessman owner of Papa Pond ‘Pond-Chaiyapon Leepapan,’ introduce the sweet menu of ‘Strawberry Mille Feuille with Blueberry Sauce’ which, as legend has it, was first made by a French chef who wanted to express his true love to his sweetheart. The cake means layers of good things and ‘Mille Feuille’ (translated ‘thousand layers’) represents 1,000 days of true love he has for his lover from the very first day until the end of time.

“First, prepare the crispy puff base by layering the puff pastry onto the baking tray, topped with sugar and icing and bake it at 180 degrees Celsius for about 5-8 minutes. The filling is also very easy to make. Just beat mascarpone cheese with whipped cream, vanilla extract and pure sugar cane syrup until just forming. Then, prepare the blueberry sauce by mixing the sugar cane syrup with the unsweetened blueberry sauce, unsalted butter on a low heat and add lime juice at the end when the sauce is almost done. Put everything together nicely, by composing the crispy puff, cream and blueberry sauce together into layers. Serve immediately.”