Imverted sugar syrup
Imverted sugar syrup
Transparent liquid syrup for total or part replacement of sugar.
Recipe
Group | Weight / Volume |
---|---|
Imverted sugar syrup | 1.500 g |
Glycose syrup | 500 g |
Tap water | 0-300 g |
Preparation
Boil the imverted sugar syrup, the glycose and the water and stir constantly. It is recommended to first add 300 g of water boil the syrup so as to obtain the desired dilution.
Check the syrup degrees before stop boiling.
Use the hot syrup to syrup cool or cool syrup to syrup hot products.