1, Syrup: Syrup is made by fermenting potato powder with heated water.

2. Conversion syrup: Conversion syrup is made by adding water and acid to sugar, boiling for a certain time and cooling at a suitable temperature.

Second, the characteristics are different

1, syrup: the temperature at which syrup is made is different, so the hardness will be different; The higher the temperature, the harder the syrup will be.

2. Conversion syrup: The higher the temperature of conversion syrup, the thicker it will be when it is cooled.

Third, the use is different

1, syrup: syrup is suitable for use as an additive in cakes, and sometimes it is used as a raw material when making simple lollipops.

2, conversion syrup: conversion syrup is mostly used in Chinese moon cake skin, sachima and various products instead of sugar. ?

Extended data:

Practice of self-made invert syrup

Main ingredients: 200g of white sugar, 50g of clear water/kloc-0, 25ml of fresh lemon juice, and auxiliary materials: half a lemon.

1, prepare basic raw materials, and it is recommended to use freshly squeezed lemon juice for lemons. (Don't throw the squeezed lemon)

2. Heat on medium and small fire and gently stir the syrup with a spoon. As the temperature gets higher and higher, the white sugar melts quickly.

3. The water begins to steam and stop stirring. When the sugar water boils, turn to the minimum fire. You can't stir the sugar water any more, so as not to turn the sugar water into sand.

4. Dip a brush in cold water and brush the pot wall several times. The purpose is to prevent the sugar water sticking to the pot wall from crystallizing. (When you see crystallization in the process of boiling sugar water, brush the pot wall with a brush. )

5. After 10 minutes, the color of the sugar water gradually deepens. The white sugar has completely melted. At this time, slowly add lemon juice.

6. Add half a lemon that has been squeezed. Citric acid helps to prevent the crystallization of sugar water.

7. In the 25th minute, the sugar water turns golden yellow. Turn off the heat when it gets a little thick. (As long as the sugar water becomes a little thick, it will take 20 to 25 minutes. )

8. After 20 minutes, the color becomes darker and darker with time. You can bottle it when it is warm and not hot. It can be used for a day or two when placed.

9. After two hours, the syrup becomes the same state as honey. Liquidity. No crystallization. The color changed from golden yellow to brown. It can be judged that the conversion of syrup was successful.

Baidu encyclopedia-syrup

Baidu encyclopedia-zhuanhua syrup