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Less Sugar Cake Syrup

Syrup is a viscous solution with a high concentration of sugars made by boiling or other techniques. The raw materials used to make syrup can be sugar water, sugar cane juice, fruit juice or other vegetable juices. Due to the very high sugar content of the syrup, it can be stored for a relatively long time without refrigeration in the sealed state. Syrup can be used to make drinks or sweets.

Chinese name syrup

Foreign name is syrup

Fruit candy sold in a syrup process store

Homemade method: Crush the fruit and boil it in water

The process is generally divided into acid method and enzymatic method

Pinyin táng jiāng

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Product Details

Make sucrose-free bread a lot a whole lot much less sugary, sweeter, accelerated functional, and healthier

O Sucrose)

Powdered sugar syrup does no longer embody sucrose, i.e. the bread made is sucrose-free bread

Bread made from powdered sugar syrup has a complete sugar content material cloth cloth of <5%, which is low in sugar

(100 sweet) The sweetness of powdered sugar syrup is equal to the sweetness of sucrose, and the sweetness is large refreshing

Prebiotics: Powdered sugar syrup comprises prebiotics (isomalto-oligosaccharides, polydextrose)

Product software program software notes

Base formula

Powdered sugar is used in conjunction with the syrup

The extent of powdered sugar is 4%~6% of flour, and the extent of syrup is 14%~16% of flour

Factory manufacturing recommendations

The extent of powdered sugar is 6% of flour, the extent of syrup is 16% of flour, and the extent of yeast is 1.6%~2% of flour

Flour -------- a hundred proportion yeast ------- 1.8%

Artisan bread improver ------0.7% milk fashion powder-------------- 0.396

GLYCERIN---------------19G

Water (adjusted for flour) ----- 38%

Eggs -------5%

Artisan bread barring sucrose syrup - 16% 6

Artisan bread barring sucrose sugar powder -6%

Salt ----1%%

Artisan overflow bread emulsifier-------1%

Butter ------------ 1096

Preservatives - lick and add in accordance to the united states of america huge standard

According to the liquid glucose value, it can in addition be divided into excessive invert syrup (DE60~70), medium invert syrup (DE38~42), and low invert syrup (DE20 or less). The product types are:

maltose

It is a disaccharide composed of two single-molecule glucose, which has low sweetness and multiplied thermal balance than glucose, and can accumulate glucose and top notch oligosaccharides via oxidation reaction, and can in addition be transformed into maltitol and glucosanol. The maltose is boiled at a temperature of 155°C. Higher temperature than normal sugar boiling.

oligosaccharide

It refers to maltotriose and tetrasaccharide, which have low DE value, excessive viscosity and horrible moisture absorption, and are high-quality for making tough candy, ice cream, pastries and so on.

Low invert sugar

The DE cost is below 20, the integral elements are dextrin, soluble in water, now now no longer sweet, undemanding to digest, now now no longer moisture absorption, wonderful for thickener. Low invert sugar can be used with the beneficial aid of acid method and acid enzyme method. The acid filtration method is difficult, the solubility of the product is low, and it is on hand to be turbid or coagulated. Segmented liquefaction is preferred.