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Homemade recipe No.PN_8 Invert syrup No. 8 (Cookies recipes 1988)
Description: ** Characteristics of the semi-finished product. ** Transparent yellow syrup.
Manual: Water is poured into the boiler, then granulated sugar is added (4.4 liters of water for 10 kg of granulated sugar) and heated to a boil with constant stirring, after which lactic acid is added, boiled for 25-30 minutes to a temperature of 107-108 ℃ (test for an average thread). The syrup is slightly cooled and neutralized with sodium bicarbonate solution.
Sucrose in aqueous solutions under the influence of acid is split into an equal amount of glucose and fructose - invert sugar.
Invert syrup is used instead of molasses. This syrup must contain at least 50% invert sugar.
- Consolidated recipe No.PN_8 Invert syrup
- Technological map No.PN_8 Invert syrup
- Energy value No.PN_8 Invert syrup
- Mass fraction of sugar and fat No.PN_8 Invert syrup
- Nutritional value No.PN_8 Invert syrup
- Constructor ganache No.PN_8 Invert syrup
- The cost of raw materials for No.PN_8 Invert syrup
- Homemade recipe No.PN_8 Invert syrup
- Technology instruction No.PN_8 Invert syrup
- Recipe No.PN_8 Invert syrup
- Technical and technological map No.PN_8 Invert syrup