2
Oct 2013
Refiner’s Syrup
Golden Syrup and Refiner’s Syrup are partially inverted syrups, created by hydrolysing (breaking down) sugar (sucrose) to glucose (dextrose) and fructose. This glucose-fructose, or invert, has a sweetness value approximately 20% greater than sucrose. Partially Inverted Syrup has a lower water activity than sucrose, so inverted syrups have greater preserving qualities (shelf life), reducing crystallisation and withstanding higher cooking temperatures, while adding a distinctive flavour and colour.