Syrup is a viscous liquid made by heating white sugar or soft sugar with proper amount of water, maltose and honey. Generally, according to the degree of boiling, it can be divided into bright pulp, mortar, sticky pulp and mortar.

1) bright pulp. 500g sugar is added with water150g-200g, and when it is heated to110 C (it can be extended by about 4cm when it is drawn with a spoon), glucose syrup (which can also be replaced by maltose)150g is added, and then heated to/kloc. Pay attention to the proper cooking temperature.

2) mortar. Add150g of water to 500g of sugar and heat it to110 C (frosting).

3) Sticking. The boiling method is the same as that of bright pulp, but the heat is lighter than that of bright pulp.

4) Slurry. The boiling method is the same as that of the bright syrup, but the amount of water added is about 250 grams, and the amount of glucose syrup is about 500 grams. The heat is lighter than that of the sticky syrup, which is convenient for the product to drink the syrup thoroughly and tastes delicious.

Note: Boiling syrup requires high temperature, so the temperature must be strictly controlled not to exceed 1 10. The concentration of hot syrup is thinner than honey, and it is slightly thicker than honey after cooling. The boiling time should be determined according to the coloring and thickness of syrup.