Converted syrup can be used in other Chinese and Western confectionery in addition to mooncakes, and it can also be used as a substitute for granulated sugar.

Conversion syrup: sugar is boiled with water and acid to a certain time and the right temperature and then cooled. This syrup can be stored for a long time without crystallization, most of which is used in Chinese mooncake crust, saucisson and various products instead of granulated sugar. Converted syrup is rich in sugar and is an essential ingredient for cakes.

We know that when sugar and water are mixed and boiled, the water will slowly evaporate and the sugar water will become more and more concentrated. When the concentration of sugar water reaches a certain level, after cooling, the sugar will crystallize and precipitate. In order to prevent this phenomenon from happening, we add some acidic substances (citric acid, tartaric acid, etc.) when boiling sugar water. Sometimes lemon juice is used instead), some of the sugar will be broken down by the acid into monosaccharides that are less likely to crystallize. This process is called sugar conversion.

Converted syrups can be categorized into fully converted and semi-converted syrups depending on the degree of conversion. Different syrups have different colors and consistencies. Including the major moon cake manufacturers now, many are factory masters to cook their own syrup, almost every syrup is not the same. The syrup produced is clear in color and non-crystalline when cooled. It is similar in consistency to honey or a little thicker. Different transforming syrups, however, have different requirements for mooncake recipes, ? Alkaline concentration and dosage requirements are different.