Refined syrup

Liquid sucrose syrup made from raw sugar after decoloring, deashing, deodorizing, and sterilizing. Refined syrup is mainly used in food, beverage and pharmaceutical industries to replace white granulated sugar raw materials. Its advantages are: stable product quality, which can save users the cost of sugar dissolution and reduce the risk of secondary pollution.

Simple syrup, a basic sugar syrup, is used by bartenders as a sweetener in making cocktails. The production method of simple syrup is to put granulated sugar into hot water in the pot and stir until the sugar dissolves, and then cool the solution. For ordinary simple syrups, the volume ratio of sugar to water is 1:1, but for rich simple syrups, the ratio of sugar to water can reach 2:1. For pure sucrose, the saturation limit is about 5:1 (500 g sucrose and 100 ml water).
Simple syrups can also be used as sweeteners in cooking and baking. Make basic simple syrup: add 1 cup of ordinary edible sugar to 1 cup of heated (but not boiling) water. The formula yield is about 1 1 / 2 cup and not 2 cups because the dissolved sugar has less volume. Stir the sugar into the heating pot of water until it dissolves, and then take it out of the heat source to cool. During heating, it is important not to raise the temperature above 320 ° f (160 ° C). Sugar is pyrosaccharified at 320 ° f (160 ° C), resulting in peculiar smell. If fully stirred, all sugar will dissolve below this point. The final result should be clear.
Demerara syrup can be prepared by mixing Demerara sugar (a natural brown sugar) with water. Sugar substitutes, such as honey or agave honey, can also be used to make syrup. You can make a simple syrup with spices by adding the whole five spice powder, the whole clove and cinnamon stick.