SC - molasses (longish)
CBlackwill at aol.com
CBlackwill at aol.com
Mon Apr 3 16:04:11 PDT 2000
In a message dated 4/3/00 8:11:02 AM Pacific Daylight Time,
piglet006 at globalfreeway.com.au writes:
> "Golden Syrup - A concentrated liquid micture of sucrose, glucose and
> fructose with a distinctive flavour and golden colour. Its characteristic
> golden colour comes from tracess of molasses.
>
> "It is manufactured from syrups remaining after white sugar is removed.
> Part of the sucrose (cane sugar) is hydrolysed to convert it to glucose and
> fructose. The hydrolysed syrups then undergo a decolourisation process to
> get the familiar golden colour. The particular concentration of glucose,
> fructose and sucrose in the final mixture prevents crystalisation from
> occuring and the mixture remains a viscous syrup.
>
Yoo-Hooo...American Cooks....would this be similar to our "Crystal Syrup"?
An invert sugar syrup, much like corn syrup? It sounds very similar.
Balthazar of Blackmoor
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