So I am working on creating a Belgian dubbel recipe and to help add to the taste I will use a belgain candi sugar. The only thing is I am trying to find out the differences between all the formulations. Here is what I found out so far.
In general all of the different products are made from sugar beets. The different colors are due to the different cooking temperature of the sugar beets. The different colors would be used in different beers. For example the clear/light/blond sugars would be for the lighter beers as the SRM is typically <= 5. The brown/amber colors have SRM's in the 40 range, and the darks have SRMs in the 80+ range. As for the different forms....
Candi Sugar - essentially rock candy, adds slight flavoring, but mainly used to help raise the alcohol content without adding much sweetness due to the high fermentability
Candi syrup - this is the "left overs" of the candi sugar making process and it adds a much more complex flavoring to the brew and his helps to add some residual sweetness to beers
Soft candi sugar - centrifuged candi syrup to remove tiny crystals left over in the syrup, potentially easier to handle versus the syrup
This is what I have so far. Can anybody else add information between the differences especially between the different formulations? I am trying to figure out when it would be beneficial to try the syrup versus the soft sugar. Also if anybody knows the difference between the dark candi sugar and the Dark 2 (D2) candi syrup. I am hoping somebody with some experience in brewing with any of the above products can add their 2 cents with the difference in taste.