Less Sugar Peach Halva 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

Make sucrose-free bread a lot a complete lot a great deal 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 entire sugar content material fabric fabric fabric 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 massive refreshing
Prebiotics: Powdered sugar syrup involves prebiotics (isomalto-oligosaccharides, polydextrose)
Product software program application software program 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 share yeast ------- 1.8%
Artisan bread improver ------0.7% milk trend 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