Boiled Sweets Recipes

Boiled Sweets ( High Boiled Sweets )

Bulk preparation of Syrups :

(1) Ratio Of sugars

Ingredient	type of production 50:50 60:40 70:40
Cane or Beet Sugar Glucose Syrup, Regular Grade (dry solids)	1.00 1.00 1.00 0.82 0.55 0.35
Glucose Syrup, Regular Grade (as received)	1.00 0.66 0.43

(2) Avoirdupois

Ingredient	Ratio of Sugar 50:50 60:40 70:30
Cane or Beet Sugar Glucose Syrup Regular Grade Water	20 1/2 cwts 24 cwts 28 cwts 20 1/2 cwts 105 gals 16 cwts 116 gals 12 cwts 125 gals
Batch Yield in lbs	5642 5640 5730

(3) Metric ( nearest equivalent in composition)
 

Cane or Beet Sugar Glucose Syrup Regular Grade Water	410 Kgs 475 Kgs 545 Kgs 410 Kgs 180 Kgs 320 Kgs 205 Kgs 235 Kgs 220 Kgs
Batch Yield in lbs	1000 Kgs 1000 Kgs 1000 Kgs