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Golden Syrup: Sugar Inverted with Citric Acid
Golden syrup is a thick amber syrup of partly inverted sugar: some of the sucrose is split into glucose and fructose, which keeps it from crystallising. Lyle's refinery chemist Charles Eastick worked it out in 1883. At home it is made by boiling sugar and water with a little citric acid until thick and amber.
The picture: golden syrup seen from above in an open tin.
Mwanzo
About an hour
Maagizo
1
1
Sugar, water, acid
Sugar, water, acid
Put the sugar, water and citric acid in a heavy saucepan and stir over the heat until it boils and the sugar has dissolved.
Vifaa kwa hatua hii:
Sukari nyeupe1 kg
Maji0.5 lita
Asidi ya limao3 gZana zinazohitajika:
Mizani ya mizani-mbili
Mtungi wa kupimia
Sufuria yenye kuta ndefu
Sahani ya Kupasha Joto
Kijiko cha Mbao2
2
Boil slowly, do not stir
Boil slowly, do not stir
Turn the heat down and let it boil slowly without stirring until it is thick and amber. Drip a little on cold glass now and then: it should run thick, like honey.
Zana zinazohitajika:
Sufuria yenye kuta ndefu
Sahani ya Kupasha Joto
Bamba la kioo
Glavu Zinazostahimili Joto3
3
Cool and jar
Cool and jar
Take it off the heat; it thickens more as it cools. Pour it warm into a clean jar.
Zana zinazohitajika:
Chupa ya Kioo
Glavu Zinazostahimili Joto4
4
What inversion does
What inversion does
Inapakia daftari la Jupyter…
5
5
Limits
Limits
The method is the home method given by Wikipedia; the quantities are ours. Factories invert half the syrup with hydrochloric acid or invertase and blend it back. Boiling sugar burns badly: keep children away.
Vifaa
3- 1 kgKishikilia Nafasi
- 0.5 litaKishikilia Nafasi
- Kishikilia Nafasi
Zana Zinazohitajika
8- Kishikilia Nafasi
- Kishikilia Nafasi
- Kishikilia Nafasi
- Kishikilia Nafasi
- Kishikilia Nafasi
- Kishikilia Nafasi
- Kishikilia Nafasi
- Kishikilia Nafasi
Mchoro huu unatengeneza
Blueprint zinazohusiana
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