1, the conversion syrup is very versatile, in addition to moon cakes can also be used in other Chinese and Western-style snacks, but also can play a role in place of sugar.

2, granulated sugar by adding water and acid to cook to a certain time and the right temperature after cooling. This syrup can be stored for a long time without crystallization, most of them are used in Chinese mooncake crust, saucisson and a variety of products instead of granulated sugar, which can keep the pastry crust fluffy and enhance the coloring of the crust. Conversion syrup is rich in sugar and is an essential ingredient for cakes.