SC - Re: Wafers

[cclark at vicon.net]

"Decker, Terry D." <TerryD at Health.State.OK.US> wrote:
> ... Sugar is mildly hygroscopic and the baking process
>removes excess moisture leaving it more so. ...

BTW, some sugars are more hygroscopic than others. Both dextrose/glucose and
levulose/fructose are among the more hygroscopic sugars, while sucrose (as
in cane and beet sugars) is less so. This is why honey (with mostly dextrose
and levulose) needs higher temperatures to make candy than ordinary sugar
syrup does. This is also one reason why corn syrup is often added to
commercial cookies, because it keeps them moister.

Alex Clark/Henry of Maldon

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