When we put the sugar and water together after boiling, as the water continues to steam off the hair, the concentration of sugar water will be higher and higher, the concentration is high to a certain extent, cooling will form the result of the precipitation, which is in fact the production of icing sugar. If we both want the syrup to maintain a certain concentration, and after cooling and will not crystallize precipitation, you need to add citric acid or tartaric acid and other acidic substances in the process of boiling syrup, you can also use lemon juice to replace these acidic substances.
2, boiling, acidic substances will break down the sugar into monosaccharides that are not easily crystallized, thus preventing the syrup from crystallizing after cooling. This process of breaking down sugar into simple sugars is called conversion, and the converted syrup is called converted syrup.
3, 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 which is used in Chinese mooncake crust, saucisson and a variety of products instead of granulated sugar. Converted syrup is rich in sugar and is an essential ingredient for cakes.
4, conversion syrup according to the degree of conversion, can be divided into full conversion syrup and half conversion syrup. Different syrups have different colors and consistency.
Including the major moon cake manufacturers now, many of the factory's masters cook their own syrup, almost every syrup is different. The syrup produced is clear in color and non-crystalline when cooled. The consistency is similar to honey or a little thicker. However, different conversion syrups have different requirements for mooncake recipes, concentration and dosage of alkaline.