Sugar Syrups
Various sugar syrups are available to the confectioner. These consist of a proportion of sucrose derived from cane or beet sugar held in water together with other natural carbohydrates and impurities.
Golden syrup - treacle - molasses etc are syrups produced as secondary byproducts during the refining of table sugar.
Some of these specialist syrups are prepared to meet the particular needs of the consumer trade. "Grude" syrups are used in manufacture to add or develop flavour and colour in a sugar confection.
A further class of sugar syrups available to the confectioner are those in which the supplier prepares blends of standard mixtures of commonly used sugars.
The use of these syrups assist in the manufacturing process by eliminating the need to weigh and dissolve the desired quantities of sugars for a recipe and to improve the consistency of the recipe mix.
Various sugar syrups are available to the confectioner. These consist of a proportion of sucrose derived from cane or beet sugar held in water together with other natural carbohydrates and impurities.
Golden syrup - treacle - molasses etc are syrups produced as secondary byproducts during the refining of table sugar.
Some of these specialist syrups are prepared to meet the particular needs of the consumer trade. "Grude" syrups are used in manufacture to add or develop flavour and colour in a sugar confection.
A further class of sugar syrups available to the confectioner are those in which the supplier prepares blends of standard mixtures of commonly used sugars.
The use of these syrups assist in the manufacturing process by eliminating the need to weigh and dissolve the desired quantities of sugars for a recipe and to improve the consistency of the recipe mix.