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Syrups

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About

Syrups consist of one or more types of sugar dissolved in water, often with small amounts of other compounds or impurities that give the syrup flavor. The most basic syrup in the bakeshop, called simple syrup, is made by dissolving sucrose in water. Dessert syrup is simple syrup with added flavorings. These sucrose syrups are discussed in more detail in chapter 12.

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