P-65 — Brix 60–65%, P-68 — Brix 68–69%, and P-73 — Brix at least 73%.

They are suitable for use in food-service establishments, bakeries, and confectionery plants, including as an ingredient in dough, as a layer in Swiss rolls, and as a filling for gingerbread. They remain bake-stable at temperatures of 190–210°C for 15–20 minutes. 

Packaging: 25 kg and 30 kg spiral-wound cardboard drums, or 14 kg plastic buckets