Boiling of invert syrup

Boiling of invert syrup

Introduction:

"Invert syrup is an essential ingredient for making cantonese moon cakes. The characteristic of cantonese moon cake is that it will return oil after baking and cooling for two days. Not only the color of cake skin will be slightly deepened, but also the taste will be smooth, soft and fragrant. The reason why Cantonese style moon cake is so different is that the key lies in the conversion syrup. In the production process of Cantonese style moon cake, the quality of the conversion syrup is one of the important factors that directly affect the quality of the finished product. Because the invert syrup needs to be stored for at least one month, so that it has a reduction process, that is, sucrose can be converted into reducing sugar before it can be used for production, all of which need to be boiled at least one month before production. "

Production steps:

Materials required:

Fine granulated sugar: 5000 G

Water: 2500 g

Lemon juice: 250g

Salt: 50g

matters needing attention:

Production difficulty: ordinary

Process: others

Production time: several days

Taste: salty and sweet