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Questions for Discussion

Appears in

By Paula Figoni

Published 2003

  • About
  1. Rank the following sugars from highest amount of molasses to lowest: Demerara, regular granulated sugar, evaporated cane juice, regular dark brown sugar, muscovado.
  2. What might happen to the quality of white cake if too much invert syrup is added? When answering this question, assume that you’ve adjusted your formula for the amount of water in the syrup.
  3. You prepare simple syrup from two parts sugar to one part water. After several days of refrigeration, the syrup becomes cloudy as the sugar crystallizes. What could have been added to the syrup to prevent sugar crystallization?
  4. You want to make soft, moist cookies. Which syrup will be best to add to your formula: regular glucose corn syrup or invert syrup? Why?
  5. For each of the following syrups, state whether it is best described as a medium invert, full invert, or not an invert syrup at all: premium molasses, honey, golden syrup, low DE glucose corn syrup, high DE glucose corn syrup, high fructose corn syrup, maple syrup.
  6. You’re substituting glucose corn syrup for 8 pounds (or 8 kilograms) of sucrose in a formula. How much glucose corn syrup should you add and how should you adjust the water so that you end up with the same amount of sweetener and water as in the original formula? Show your work.
  7. You’re substituting 8 pounds (or 8 kilograms) of sucrose in a formula with maple syrup, which is 67 percent—not 80 percent—sugar solids. What adjustments should be made to this formula?

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